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Brittany cake

  • 0:45 Prep
  • 0:45 Cook
  • 8 Servings
  • Advanced


  • 240g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 tablespoon vanilla extract
  • 6 egg yolks, plus 1 egg for brushing
  • 2 1/2 cups (375g) plain flour, sifted
  • Compote of fresh fruit, to serve
  • Thick cream, to serve


  • 1
    Cream butter and sugar in an electric mixer until very pale and light.
  • 2
    Add the vanilla and yolks and beat until combined, then add the flour and 1/2 teaspoon of salt and mix again until combined.
  • 3
    Press the mixture into a 30cm greased, loose-bottomed tart pan and refrigerate for 30 minutes.
  • 4
    Preheat oven to 180C. Remove cake from fridge, then use the tines of a fork to mark a crisscross pattern on the top of the cake.
  • 5
    Beat remaining egg and use to brush cake, then bake for 45 minutes until cooked and golden.
  • 6
    Cool slightly, remove from pan and cool completely on a wire rack. Serve with a compote of fresh fruit and thick cream.

Source: taste.com.au


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