Ingredients For the Dessert 2 Pinches Sea Salt 150 g Caster Sugar 180 g Unsalted Butter (Cubed) 1 Orange (Zested) 200 g Plain Flour 160 g Marmalade 60 g Ground Almonds 1 tsp Vanilla Extract 4 Eggs (Yolks) For the Glaze 1 Pinch Sea Salt 1 Egg (Yolks) 1 tsp Full Fat Milk * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Breton Butter Cake with Marmalade by Dan Serves 8 Total 1 hour Oven Temp 160 °C - 45 minutes Difficulty Not too Tricky Chef Helen Goh Method Grease the bottom and sides of a 20cm cake tin with a removable base. In a large bowl put the butter, sugar, orange zest and vanilla extract, then beat until creamy. Add the egg yolks one at a time, beating to incorporate each one fully before adding the next. Add the flour, ground almonds and salt in instalments until it comes together and forms a dough that's somewhere between a cake batter and cookie dough. Spread half the dough (roughly 300g) evenly over the base of the cake tin, then freeze for 15 minutes. Dollop the marmalade on top of the frozen dough then spread it out into an even layer, leaving a border (as it will spread out when the top batter is added later). Freeze again for 15 minutes. Place spoonfuls of the remaining cake dough on top and spread out into an even layer that completely covers the marmalde. To make the glaze beat the egg yolk, milk and salt in a small bowl then brush evenly over the top of the cake. Score a cross-hatch pattern on top by dragging a fork across the surface: start with three sets of parallel lines, then rotate the tin slightly and repeat. Bake for 45 minutes, until golden brown and shiny on top. Transfer to a wire rack and allow to cool.