|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Gateau Breton|
200 g flour
50 g soft butter, cut into small knobs, plus extra for greasing
200 g unrefined caster sugar
zest of 1 orange
5 egg yolks
milk for glazing
1. Heat the oven to 160°C/gas 3. Generously butter a 24cm push-up-bottom cake tin.
2. Place the flour in a bowl, add the butter, sugar, orange zest and egg yolks, and work together with your fingers until all the ingredients are evenly blended - the mixture will be quite sticky. Put the mixture into the prepared cake tin and spread it out with your hands.
3. Make a pattern in the top of the cake mixture with a knife or pastry cutter, and brush the surface with a little milk. Bake for 35 minutes, until the cake is golden brown and has come away from the sides of the tin.
4. Leave to cool in the tin for 5 minutes before turning out.
Creation date : 05/08/2008 @ 22:11
Last update : 05/08/2008 @ 22:11
Category : Recipes
Page read 6734 times
Print the page