GATEAU BRETON

GATEAU BRETON image

Yield 8-10 servings

Number Of Ingredients 11

1 1/4 cups unsalted butter, softened
3/4 cup granulated sugar
1 egg
2 egg yolks
1/3 cup ground blanched almonds
2 teaspoons kirsch
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour, sifted
1 egg, lightly beaten
Powdered sugar
Fresh violets (optional)

Steps:

Heat oven to 350 degrees. Beat butter and granulated sugar in a large mixer bowl until light and fluffy. Beat in 1 egg and the egg yolks, one at a time, beating well after each addition. Beat in almonds, kirsch and vanilla. Fold in flour. Spoon batter into buttered 9 x 1 1/2 inch fluted tart pan with removable bottom; spread evenly. Brush with beaten egg. Bake until top is golden, about 30 minutes. Cool in pan on wire rack. Dust lightly with powdered sugar; decorate with violets. Note: Cake improves in texture and flavor if allowed to stand covered at room temperature overnight.