Helen Goh's Breton butter cake with marmalade offers a sumptuous twist on a classic French dessert, blending rich, golden indulgence with a bright, aromatic edge. This recipe captures the essence of Brittany's butter-rich baking tradition while introducing innovative touches for a modern palate.
A Luxurious Winter Delight
There's an abundance of winter comfort in this dense, golden cake, which boasts an appealing orangey note from the marmalade. True to its Breton origins, the recipe calls for salted butter, with an extra pinch of flaky salt to sharpen the flavours. A small detour from tradition includes a slick of marmalade that adds a fragrant bitterness, while ground almonds soften the overall richness and contribute to a tender crumb.
Preparation Tips for Perfect Results
Brief stints in the freezer help firm up the dough between layers, making it easier to spread the marmalade without disturbing the base. This technique ensures a well-structured cake that bakes evenly to a shiny, golden brown finish.
Ingredients and Method
For the butter cake:
- 180g room-temperature salted butter, plus extra for greasing
- 150g caster sugar
- Finely grated zest of 1 orange
- Seeds from ½ vanilla bean pod
- 4 large egg yolks
- 200g plain flour
- 60g ground almonds
- ½ tsp flaky sea salt
- 160g marmalade
For the glaze:
- 1 egg yolk
- 1 tsp milk or cream
- A pinch of salt
Begin by greasing the base and sides of a 20cm round cake tin with a removable base. In the bowl of an electric mixer, combine the butter, sugar, orange zest, and vanilla. Beat with the paddle on medium speed for about two minutes until creamy. Add the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
Sift the flour into a small bowl, then stir in the ground almonds and salt. With the mixer on low, add these dry ingredients in three or four instalments to the wet mixture until it forms a dough that resembles a cross between cake batter and cookie dough.
Spread half the dough (approximately 300g) evenly over the base of the cake tin, using a small offset spatula if available. Freeze for 15 minutes, or until just firm. Dollop the marmalade on top of the frozen dough, spreading it into an even layer while leaving a 1cm border all around. Freeze again for 15 minutes, then carefully spoon the remaining batter on top. Spread this into an even layer to completely cover the marmalade, and place in the fridge.
Preheat the oven to 180C (160C fan)/350F/gas 4. Once the oven is at temperature, prepare the glaze by beating the egg yolk, milk (or cream), and salt in a small bowl. Brush this evenly over the top of the cake. Score a cross-hatch pattern by dragging a fork across the surface: create three sets of parallel lines, then rotate the tin slightly and repeat.
Bake for 45 minutes, until the cake is golden brown and shiny on top. Transfer to a rack to cool, then release from the tin. Cut into small slices and serve with strong coffee for a truly indulgent experience.
Why This Recipe Stands Out
This Breton butter cake is not only a proud product of French baking heritage but also a versatile dessert that balances richness with brightness. The addition of marmalade and almonds elevates it beyond the traditional, making it a perfect centrepiece for winter gatherings or a comforting treat on chilly days.
