hi, first of all, i would like to say thank you for all of your holiday wishes to me. I had a fun and enjoyable trip to Hong Kong last week , just wished that the holidays could be a little longer. So much eating and so much walking..i think i havent been walking that much for the last 10 years! I appreciate each and everyone of you who came by and dropped a comment here.
This is the second bake in the bake along with Joyce from kitchen flavours and i'm also very glad that Zoe from bake for happy kids is also joining us for the fun. We have decided to pick something from the book, Rose's Heavenly Cakes that is Gateau Breton. If not for this bake along, i really dont know when will i start to make something out of this thick book! Gateau Breton is a French type of butter cake and Rose's version has added some ground almonds for extra flavour. She described it crisp like a pastry around the outside edge, but has a soft , dense and moist interior and something in between a shortbread and a pound cake. Yeah, though the taste is very much similiar to a kind of butter cake but the texture is different, almost like a shortbread and it is nice. Do check out Joyce's and Zoe's blogs of the same Gateau Breton today or tomorrow.
Recipe ( using a 9" round pan)
blanced sliced almonds 42gms
superfine sugar 150gms
salt 1/4 tsp
semicold unsalted butter ( preferably high fat) ,250gms
egg yolks 74gms
kirsh, dark rum or water 15gms
vanilla extract 1 1/4 tsp
all purpose flour 250gms
1 whole egg, lightly beaten
1.Line and flour a 9 inch baking pan and preheat oven to 325F/160C 20minutes before baking.
3.In the bowl of a stand mixer, beat together the remaining sugar and the butter on medium speed for abt 1 minutes until smooth and creamy. Scrape down the sides of the bowl. Beat in the egg yolks, one at a time, beating for 20seconds after each addition.
4.Add the almond mixture, kirsh and vanilla and mixon low speed until all the dry ingredients are moistened. Raise the speed to medium and beat for abt 20 seconds until evenly incorporated.
5.Add the flour in 4 parts, beating on lowest speed for abt 15seconds and using a spatula, finish mixing any flour that may remain , reaching to the bottom of the bowl.
6.Scrape the batter into the prepared pan and smooth the surface evenly.
7.With the beaten egg, brush the top of the cake well, using a little less than 1 tablespoon. Use thge times of a fork to make a crosshatch of three long lines in two directions. ( if the batter has softened, refrigerate or freeze it briefly to make it more firm) The fork lines will prevent the batter for puffing up unevenly and after baking will leave a bare tracing.
8. Bake for 35-45 minutes or until deep golden brown and the cake springs back when pressed lightly in the center. It should just begin to come away from the sides of the pan.
9. Let the cake cool in a wire rack for 10minutes before reinverting onto a serving plate. Cool completely.
Some notes from Rose:
Butter that is 80% fat contains abt 2 tbsps more water than 86% which will result in a slightly moisture crumb. If you prefer a moister crumb and ou want to use the higher 86% butter, you can add 2 tbsp water to the batter when adding the almonds. If using 84%, you can add 4 tsp water. I used a 83% fat butter but i didnt add in additional water , it was still good.