Gâteau Breton

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a traditional Breton cake with a rich, buttery taste and a slightly ‘sandy’ texture, like that of the sable biscuits of the region. Everyone has their own private way of doing it. This is the plain recipe, from Danielle Stephan of Trégastel, but you can fill your gateau with raspberry jam, prunes or liqueur-soaked fruit for a moist, luxurious version.