One day I will move to the country and live among hens and goats and I will grow my own vegetables.
I will break free from the city, its frenzy, the afterwork burnout, stress – and my annual inevitable cough (which I finally got rid of at last).
January is not my favourite month, with its cold snap that just takes away all you energy. Although I must admit it brought us some great blue skies those past few days.
So if you are in need of some comforting and heart-warming food to keep you going this month, I can recommend this indulgent Breton cake by Marlène.
(Marlene has a huge garden, kiwis all year round and fresh eggs every morning!)
The secret ingredient: just 300g of butter to help you replenish your reserves of fat.
– 500g flour
– 300g salted butter at room temperature
– 300g sugar
– 8 egg yolks or 6 duck eggs’ yolk
– 1 egg yolk for the glazing
Set your oven on 180°C.
In a bowl mix together the flour, sugar and the egg yolks. Add the butter.
Work the dough until you get a smooth and thick texture.
Rub some butter onto the inside of a cake tin and place the preparation in it.
Beat the remaining egg with a bit of milk and glaze the cake using a brush.
Cut some streaks to form a chequered pattern on the cake.
Put in the oven for 45 minutes at 180°C.
And for the ultimate treat, why not dividing the cake in two layers and spreading some kiwi jam in the middle?1027 shares