I almost didn't make this cake, as I am in the middle of packing up my apartment. I already packed away all of my baking gear, but squirreled away the tools I would need for this cake just in case. After reading Raymond and ButterYum's posts on their cakes, I decided that I could make one more cake in this kitchen. For old time's sake.
May 9, 2010
Name of Cake: Gateau Breton
Constituents: one buttery cake
This cake is on the Quick and Easy list, and that's no joke. I think it may have taken longer to separate the eggs than it did to mix the batter. It was so quick and easy that I didn't bother to snap any process photos. Oh well.
This batter is thick and buttery, and smells so good. It reminded me of that stage in butter cake mixing when you've beaten the butter and dry ingredients together for 90 seconds--before the eggs and majority of the liquid goes in. It is thick and lovely like that.
The only mishap there is to talk about is that I had the oven at 350 instead of 325, so it was baked about 5 minutes early. It also didn't rise above the pan like it should, so maybe that is why?
I couldn't wait much longer after I turned the cake out of the pan, so I cut myself a slice while it was still warm. It was delicious. Dense, buttery, melt-in-your-mouth. The almonds play well with the butter and the rum is a good accessory. I would love to try this with Kirsch, and also with the high fat European butters as called for. Today I used good ol' Tillamook butter and it was still wonderful. This is one of those teacakes that would be good with coffee or tea, at breakfast (but then again, I think most cakes are good for breakfast), with fresh fruit (peaches! blueberries!) and creme fraiche, or simply as is. This cake is a winner!