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Brittany cake
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Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 90 minutes
French butter cake with fruit compote and thick cream is a delectable treat.
Ingredients:
240g unsalted butter, softened
220g caster sugar
17.40 gm vanilla extract
6egg yolks, plus 1 egg for brushing
375g plain flour
Compote of fresh fruit, to serve
Thick cream, to serve
Instructions:
In an electric mixer, beat butter and sugar until pale and fluffy.
Combine the vanilla and egg yolks, beat until mixed well. Add the flour and 1/2 teaspoon salt, mix until fully combined.
Press the mixture firmly into a 30cm greased, loose-bottomed tart pan and chill in the fridge for 30 minutes.
Preheat oven to 180C. Take the chilled cake out of the fridge and gently create a crisscross pattern on the top using a fork.
Brush the cake with the beaten egg and bake for 45 minutes until it is cooked and golden brown.
Allow to cool slightly, then transfer from the pan to a wire rack to cool completely. Enjoy with a side of fresh fruit compote and luscious thick cream.