Gâteau Breton: Made With Wholemeal Flour

Homemade wholemeal gâteau Breton in tin.

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Gâteau Breton: Made With Wholemeal Flour

A traditional gâteau Breton, but made with wholemeal flour for added depth and character. It's rich and buttery rather than light and spongy and leans more towards shortbread than cake. The apricot filling is optional, but highly recommended. Keeps beautifully for days and travels well too.

Prep Time20

Cook Time40

Course: Afternoon Tea

Cuisine: French

Keyword: apricots, cake, wholemeal spelt flour

Servings: slices

Calories: 359kcal

Author: Choclette @ Tin and Thyme

Ingredients

Filling

100 g dried apricots unsulphured
50 ml water
2 tbsp brandy

Cake

320 g wholemeal flour (whole wheat) (I used wholemeal spelt flour)
200 g golden caster sugar
250 g salted butter fridge cold and cut into pieces
6 egg yolks medium sized

Instructions

Filling

Place the apricots into a small lidded saucepan and add the water. Put the lid on and bring the apricots to a gentle simmer. Cook for ten minutes or until they're soft.
100 g dried apricots, 50 ml water
Turn the heat off, add the brandy and leave to cool with the lid on.
2 tbsp brandy
Once it's no longer hot, blend the apricots to a thick purée using a stick blender or a mini food processor.

Cake

Whilst the apricots are cooking, place the flour and sugar into a large bowl, then add the butter. Rub the butter pieces into the flour and sugar with your fingertips until the mixture resembles breadcrumbs.
320 g wholemeal flour (whole wheat), 200 g golden caster sugar, 250 g salted butter
Beat the egg yolks with a fork and tip all but two teaspoons into the flour mix.
6 egg yolks
Stir the eggs in with a round bladed knife until it forms a sticky dough.
Bring the mix together with your hands and cut in half. Flatten one half into a small disc and place in a plastic bag, then refrigerate whilst you puree the filling.
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Butter a 20 cm (8 inch) round tin and line the bottom with baking paper if you think it needs it. Press the remaining dough half into the tin, creating an even base layer.
Spread the apricot puree over the base leaving a 1cm border around the edge.
Take the dough out of the fridge and pat it into a flat disc the same size as the tin. It will be too sticky to roll and you don't want to add any additional flour.
Place the disc over the apricots and press the edges down well to seal.
Generously brush the top with the reserved beaten egg yolk, then run a fork lightly across the top to form a criss cross pattern.
Bake in the centre of the oven for 40 minutes.
Leave to cool in the tin for fifteen minutes or so, then turn out onto a wire rack to cool completely.

Notes

A little goes a long way with this cake as it's very rich and buttery. I've suggested twelve slices.

Top Tip - Don't use a spring form tin or the butter may melt out into the oven.

Financiers or friands as they're called here on Tin and Thyme are a good way to use up those egg whites.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition