Gluten Free Breton Gateau
A delicious gluten free version of the traditional Breton Gateau. Created in Brittany to celebrate the thriving dairy and salt producing region. This gateau uses 6 egg yolks and a whole pat of butter, not for the feint hearted bakers but my goodness its delicious.
Servings: 10 slices
- 250 g salted butter room temperature
- 250 g gluten free self raising flour
- 100 g caster sugar golden caster if you have it
- 100 g icing/confectioners sugar
- 5 egg yolks you need a 6th for the glaze
For the glaze
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp water
To make the gateau dough
In a food processor or large bowl, add the sugars, gluten free flour and room temperature butter (cut into small cubes). If using a processor whizz together into bread crumbs. If using a bowl use your fingertips or a pastry blender.
Next add the 5 egg yolks and whizz together or beat with a spoon until you have a sticky biscuit dough.
Scrape the bowl or food processer clean and add the dough to a Tupperware container (I don't use clingfilm but you could use this). Pop into the fridge for at least an hour to allow the dough to harden.
To build the gateau
Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
Once chilled, remove from the fridge and cut a third of the dough away. The smaller piece will be the lid.
Line the 20cm loose bottom cake tin with a circle of greaseproof paper.
Tease the larger portion of dough with your hands as if you're trying to mould a plate in mid-air. Now place this rough disc shape into the cake tin and continue to press the dough until it reaches the sides of the cake tin.TOP TIP: I have a cup of water next to me on the kitchen counter so I can keep dipping my fingers in (makes the whole process far less sticky)
Once you've got your base pressed out, take the jam and dollop it onto the dough, spreading it out to an inch from the edges.
Next take the remaining third of the dough, repeat the 'air plate' action and on an oiled surface (preferably a silicone mat) press the dough out to create a lid for the gateau.
Place the lid carefully over the jam and press down the edges to seal the jam in, this prevents any jam seepage.
To glaze the Breton Gateau
In a cup mix the 6th egg yolk, the vanilla extract and the water to create a glaze. Brush this liberally over the gateau. I mean liberally, it needs to be swimming in glaze!
Place the gateau in the oven to bake for 45 minutes. The top will go a dark golden colour.
Once baked, run a knife around the edges of the cake tin and leaved to cool for 5-10 mins before removing from tin and allowing to cool completely.
Calories: 400kcal | Carbohydrates: 45g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 190mg | Potassium: 30mg | Fiber: 2g | Sugar: 27g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg