Description
This Gluten-Free French Butter Cake (Gâteau Breton) is a study in simplicity and elegance. Somewhere between a dense pound cake and a giant, tender shortbread cookie, it features a rich, buttery crumb and a signature glossy, cross-hatched crust. It uses almond flour to keep the texture moist and melt-in-your-mouth delicious without any wheat.
Ingredients
— The Wet Ingredients —
1 cup (2 sticks) unsalted butter, softened (European-style high-fat butter is best)
1 ¼ cups granulated sugar
3 large eggs, room temperature (separate 1 egg: use the white for the batter, reserve the yolk for the glaze)
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional, but traditional)
— The Dry Ingredients —
1 ½ cups gluten-free all-purpose flour blend (Measure for Measure)
1 cup superfine almond flour (adds moisture and density)
1 teaspoon baking powder
½ teaspoon salt
— The Glaze —
1 egg yolk (reserved from above)
1 teaspoon water or milk
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (a springform pan or tart pan with a removable bottom works best) and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 4–5 minutes until pale and fluffy. (Do not rush this step; aeration is key).
4. Add Eggs: Add 2 whole eggs and the 1 egg white (save the yolk!). Beat well after each addition. Mix in the vanilla and almond extracts.
5. Combine: Reduce mixer speed to low. Gradually add the dry flour mixture. Mix just until a thick, sticky dough forms. (It will be thicker than normal cake batter).
6. Shape: Scrape the batter into the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly and smooth the top flat.
7. The Signature Finish: In a small cup, fork-whisk the reserved egg yolk with 1 teaspoon of water. Brush this glaze over the entire surface of the cake.
8. Decorate: Using the tines of a fork, gently drag a cross-hatch (crisscross) pattern through the glaze on top of the cake. This is the classic French look.
9. Bake: Bake for 35–40 minutes, or until the top is a deep golden brown and the cake feels set. A toothpick inserted into the center should come out clean.
10. Cool: Let the cake cool completely in the pan on a wire rack. It is fragile when hot but firms up into a perfect dense texture once cooled. Slice into wedges to serve.
Notes
Butter Quality: Since butter is the main flavor profile, use a high-quality butter like Kerrygold or Plugrá for the best taste.
Almond Flour: The almond flour is crucial here—it replaces the density of wheat gluten and prevents the cake from being dry. Do not swap it for more regular GF flour.
Serving Suggestion: This cake is traditionally served plain with coffee or tea, but it is also wonderful served with a dollop of raspberry jam or fresh berries.
Storage: This cake keeps incredibly well. Wrap it tightly and store at room temperature for up to 4 days. The flavor actually improves the next day!
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26
- Sodium: 150
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 95