Many, many moons ago, when I was an unfortunate-looking teenager, my dad went on a holiday to France. My envy was palpable – growing up in a run-of-the-mill Sydney suburb all one ever heard about France was the chicness of the population, the deliciousness of the food and the classic style of the clothing.
I studied French for my final school exams, which left me able to introduce myself, describe my pets, and ummm, that’s about it.
So when dad told me he was travelling through little French villages I implored him to buy me a Breton top. You know the ones – blue & white striped, long sleeve, with a boat neck. Tres chic [oooh – look! More French!].
I still have the top and it has set me on the path of a life-long love of all things striped & shirty I’d be too scared to do a stock take of all the striped shirts I’ve bought for everyone in the Hungry Household over the years.
Segue to this plain-looking but incredible tasting Gateau Breton courtesy of Nigella Lawson’s How To Be A Domestic Goddess.
I’m not a big cake eater but I reckon this is one of the best things I’ve ever made. Simple ingredients mean there’s nowhere to hide to so use the best eggs and butter you can get your hands on. So tres French.
I reduced the sugar and added the lemon zest.
You’ll need a spring form pan.
225g plain flour
170g caster sugar
250g unsalted butter, diced
6 large egg yolks
Zest from one large lemon
for the glaze
1 teaspoon egg yolk [from the 6]
1 tablespoon water
Let’s get to it:
Preheat oven to 190C and beat glaze ingredients in teacup then set aside.
Put all ingredients into bowl of Kitchen Aid fitted with a dough hook and slowly beat until everything is combined and golden.
The dough will be very dense and sticky.
Get it into your well-greased pan by any means necessary – it may be tricky.
Smooth down the top then brush over glaze. Use a fork to prick all over.
Bake for 15 minutes, then reduce temperature to 180C and bake for another 18 minutes or until firm to the touch.
Allow to cool completely before removing from pan.
Slice into wedges to serve.