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A Gateau from Brittany

Method

  • Process the icing sugar with the self-raising flour, caster sugar and diced cold butter until crumbly.
  • Whisk the egg yolks and vanilla in another bowl. Then add this to the flour mixture and process until a sticky dough is formed.
  • Then remove the dough from the bowl, tightly wrap up in plastic and refrigerate for at least 2 hours.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Then cut the dough in half, roll out on a lightly floured workbench and press half into a slice tin. Lay a sheet of fresh plastic wrap on top and press down the base and sides to one even layer. Remove the plastic, beat the jam with a fork and spread over the dough.
  • Roll out the remaining dough on the floured bench and place it on top of the jam. Cover with plastic again and very carefully press down all over. Then remove the plastic and cook the cake in the oven for about 30-40 mins until golden.
  • Sprinkle with extra icing sugar, slice and serve with a good dollop of cream on the side.

Ingredients

  • 110 gm icing sugar, sifted
  • 225 gm self-raising flour, sifted
  • 110 gm caster sugar
  • 225 gm cold unsalted butter, diced
  • 5 medium egg yolks
  • ¾ tspn vanilla extract
  • about 200 gm strawberry jam
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm