Helen Goh's Breton butter cake with marmalade offers a sumptuous twist on a classic French dessert, blending rich, buttery traditions with a vibrant orangey edge for ultimate winter comfort.
Indulgent Winter Baking with a Citrus Twist
This Breton butter cake is a proud emblem of Brittany's renowned baking heritage, celebrated for its dense, golden texture and unapologetically indulgent character. True to its roots, the recipe calls for salted butter, enhanced with a pinch of flaky salt to sharpen the flavours. However, Goh introduces a creative detour by incorporating a slick of marmalade, which adds a fragrant bitterness, and a handful of ground almonds to soften the richness and create a tender crumb. The result is a luxurious cake that remains buttery and decadent, yet boasts a brighter, more aromatic profile perfect for cosy seasons.
Essential Ingredients for a Perfect Bake
To recreate this delightful cake, you will need the following ingredients, carefully measured for optimal results.
- 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.
Step-by-Step Preparation Guide
Follow these detailed instructions to ensure a flawless bake, with brief freezing steps to facilitate layering.
- Grease the base and sides of a 20cm round cake tin with a removable base. In an electric mixer bowl, combine butter, sugar, orange zest, and vanilla, then beat with a paddle on medium speed for about two minutes until creamy.
- Add egg yolks one at a time, beating fully after each addition to incorporate.
- Sift flour into a small bowl, stir in ground almonds and salt. With the mixer on low, add these dry ingredients in three or four instalments to the wet mixture until a dough forms, resembling a cross between cake batter and cookie dough.
- Spread half the dough (approximately 300g) evenly over the tin base using a small offset spatula, then freeze for 15 minutes until just firm.
- Dollop marmalade on the frozen dough, spread into an even layer with a 1cm border, and freeze again for 15 minutes.
- Carefully spoon the remaining batter on top, spread into an even layer covering the marmalade, and refrigerate.
- Preheat oven to 180C (160C fan)/350F/gas 4. Make the glaze by beating egg yolk, milk or cream, and salt in a small bowl, then brush evenly over the cake top.
- Score a cross-hatch pattern with a fork: create three sets of parallel lines, rotate the tin slightly, and repeat.
- Bake for 45 minutes until golden brown and shiny. Transfer to a rack to cool, release from the tin, cut into small slices, and serve with strong coffee.
This recipe yields 10-12 servings, with prep time of 5 minutes, cook time of 1 hour 15 minutes, and freeze time of 30 minutes, making it an accessible yet impressive bake for any occasion.
