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Breton Cake is a traditional French breakfast pastry from Brittany, featuring a buttery, crumbly shortbread base topped with a rich almond cream filling and decorated with a characteristic cross pattern of candied fruit. This elegant yet simple cake is perfect for morning gatherings and pairs wonderfully with coffee or tea.
Prep
25 min
Cook
28 min
Total
53 min
Servings
8 srv
Difficulty
Medium
Calories
320 kcal
For 8 serving(s)
Per serving
Preheat oven to 180°C and line a rectangular baking pan with parchment paper
In a large bowl, cream together softened butter and sugar until light and fluffy
Add egg yolks one at a time, beating well after each addition
Fold in ground almonds, flour, and salt until a crumbly dough forms
Press the dough firmly into the prepared pan, creating an even base layer
Spread almond cream filling evenly over the base
Arrange candied fruit in a decorative cross pattern on top
Bake for 25-30 minutes until golden brown, then cool completely before serving
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