Breton Butter Cake

Name: Breton Butter Cake
Yield: one 9-inch cake
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan; 1 cup sugar; 1 tablespoon pure vanilla extract; 6 large egg yolks; 2 3/4 cups all-purpose flour; 1/4 teaspoon salt; 1 large whole egg, lightly beaten; Strawberry Compote (recipe follows); 1 1/2 pounds strawberries, stemmed and cut lengthwise into 6 segments; 2 tablespoons Grand Marnier; 1 tablespoon finely grated orange zest; 1 1/2 cups fresh orange juice, strained; (makes about 3 cups)

January 26, 2012

Recipe information

Yield
one 9-inch cake

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan

1 cup sugar

1 tablespoon pure vanilla extract

6 large egg yolks

2 3/4 cups all-purpose flour

1/4 teaspoon salt

1 large whole egg, lightly beaten

Strawberry Compote (recipe follows)

Strawberry Compote

1 1/2 pounds strawberries, stemmed and cut lengthwise into 6 segments

2 tablespoons Grand Marnier

1 tablespoon finely grated orange zest

1 1/2 cups fresh orange juice, strained

(makes about 3 cups)

Preparation

Step 1
Preheat the oven to 350°F. Cream the butter and sugar in the bowl of an electric mixer fitted with paddle attachment until light and fluffy. Beat in the vanilla and yolks 1 at a time, beating well after each addition. Add the flour and salt; beat just until combined. Do not overmix.
Step 2
Transfer the batter to a 9-inch tart pan with a removable bottom; with a small offset spatula, spread the batter and smooth the top. (If necessary, chill the batter 10 minutes before smoothing.) Place the pan in the refrigerator 15 minutes.
Step 3
Remove from the refrigerator. Brush the top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with the egg. Bake until the cake is deep golden brown and the edges pull away from the sides of the pan, about 50 minutes.
Step 4
Transfer to a wire rack to cool slightly. Remove the cake from the pan, and slice while still warm. Serve with strawberry compote.
Strawberry Compote
Step 5
Combine the berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.
Step 6
Bring the juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until the liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over the strawberries, and toss to combine.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsCake Dessert Grand Marnier Liqueur Alcohol Beverages French European Strawberry Berry Fruit Orange Citrus Vanilla Herbs & Spices Snack Vegetarian Nut Free Baking Electric Mixer Cookbooks

Recipe information

Ingredients

Strawberry Compote

Preparation

Step 1

Step 2

Step 3

Step 4

Strawberry Compote

Step 5

Step 6

Recipe notes