For my mum’s birthday, my dad got her two places at one of Eric Lanlard’s (of Channel 4′s Baking Mad) baking classes. So, on Thursday we both went to his cafe in Wandsworth “Cake Boy” for the French Country Baking course.
Eric is originally from Britanny in France, so the following three cakes are exquisitely and classically French. The first one, is his pear tarte tatin, the second the britanny speciality – gateau breton, which is sort of like shortbread but with apple in the middle. Popular the world over at weddings, christenings etc.
This beauty is gluten free and completely delicious! Instead of using flour, this recipe replaces it with ground almonds. Flavoured with orange, lemon and lavender, it isn’t your standard cake, but it is very easy to make indeed!
If you would like the recipes, just buy a copy of Eric’s wonderful book “Home Bake” – you can even get it in Amazon, or in his shop in Wandsworth.
The Gateau Breton recipe is not in there, so I will give you that one now. Also very easy, but make sure your kitchen is as cool as it can be, because if this gets too hot before baking it will be too hard and no crumbly at all!
350g plain flour
250g golden caster sugar
5 egg yolks (+1 for egg wash)
1 pinch sat2 tsp dark rum
2 tsp vanilla paste
1 peeled/sliced apple
1. Preheat the oven to 180°C
2. In a bowl crumble butter, sugar and flour until you ge a fine bread crumb effect.
3. Beat the yolks with the rum and vanilla paste and mix into the dry ingredients
4. Spread half the mixture into a greased round baking tin and cover with sliced apples.
5. Add the rest of the mixture on top so you cannot see anymore apples! The top should be smooth but do NOT play with it too much… this will make the cake hard.
6. Brush with one whole egg yolk (this will by quite a thick layer)
7. Use a fork to make diagonal lines accross the top
8. Bake for 35-40 mins