Name: Walnut Gâteau Breton
Yield: Makes one 9-inch/23-cm cake: 8 servings
Ingredients: 1/2 cup/60g walnuts, lightly toasted; 1 1/4 cups/250g sugar; 7 large egg yolks; 16 tablespoons/250g salted butter, melted; 2 cups/265g unbleached, all-purpose flour

Gâteau Breton aux Noix

This is my variation on a traditional butter cake from Brittany. Its dense, rich, and very buttery flavor is amplified by the lightly toasted walnuts, giving it a whole other dimension. In Brittany this cake is served for an afternoon snack, with coffee, or after a meal. I sometimes put it on the breakfast table as well.

Recipe notes

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