Nigella Challenge , Gateau Breton.

This is my first disaster and the first one that I have no photo’s of . The picture of this in Nigella’s book is of a lovely golden cake that looks a lot like shortbread . Well mine came out of the oven looking very brown on the top and looking like one half of  a sponge cake not at all even remotely like the one in the book .  It tasted lovely and was all eaten in about two hours even though the top was brown and it was very much like a sponge.

Gateau Breton.

225g plain flour , 250g caster sugar , 250g unsalted butter cut into chunks , 6 Large egg yokes , 25cm springform tin buttered well. For the glaze 1 teaspoon of egg yoke and 1 tablespoon of water.

Preheat the oven to 190c / gas mark 5. Mix the glaze and put it aside while you make the cake. Put the flour into a bowl sieve if you are not using 00 flour . Then add in your sugar and mix when it’s mixed in add your butter and eggs. Using the dough hook on your mixer mix slowly till you have a sticky golden dough . Scoop the dough out and with a floured hand press it down level into your tin . Brush the Gateau with your glaze and then make a lattice design with a fork on the top . Bake for 15 minutes then turn your oven down to 180c/ gas 4 for 25 minutes or until it is golden on top and firm to touch. Leave it to cool completely in the tin and then tip it out .

If you try this let me know how long you leave it in the oven after the 25minutes are up because when they were up my cake was no where near cooked and by the time it was it was a dark brown colour on top and not a lovely light golden colour . It is suppose to be a cross between shortbread and pound cake but my came out more like a sponge cake so I am not sure where mine went wrong . Next week it’s Lemon Syrup Loaf Cake and I am already looking forward to this one :).

newfarmerette@gmail.com

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