"A Breton butter cake is a proud product of Brittany's butter-rich baking tradition: dense, golden and unapologetically indulgent. True to its origins, my version uses salted butter, with an added pinch of flaky salt to sharpen the flavour. It also takes a small detour from tradition: a slick of marmalade brings a fragrant bitterness, while a handful of ground almonds softens the overall richness and lends a tender crumb. The result is still buttery and luxurious, but with a brighter, more aromatic edge."
"Grease the base and sides of a 20cm round cake tin with a removable base. Put the butter, sugar, orange zest and vanilla in the bowl of an electric mixer, then beat with the paddle on medium speed for about two minutes, until creamy. Add the egg yolks one at a time, beating to incorporate each one fully before adding the next. Sift the flour into a small bowl, then stir in the ground almonds and salt. With the mixer on low, add these dry ingredients in three or four instalments to the wet ingredients in the mixer until it comes together into a dough that's somewhere between a cake batter and cookie dough."
The cake combines salted butter, caster sugar, orange zest, vanilla seeds, egg yolks, plain flour, ground almonds and flaky sea salt. Marmalade adds fragrant bitterness while ground almonds soften richness and create a tender crumb. The dough is beaten until creamy, then dry ingredients are folded in to a texture between cake batter and cookie dough. Half the dough is frozen, spread with marmalade, then layered and chilled again to stabilise before baking. A glaze of egg yolk and milk or cream finishes the top for a golden sheen and slight richness.
Read at www.theguardian.com
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