Helen Goh's twist on the classic Breton butter cake is a masterclass in balance and restraint. This dense, golden cake is infused with the richness of salted butter and the subtle bitterness of marmalade, while ground almonds add a tender crumb and a whisper of sweetness.
The recipe takes inspiration from Brittany's famous butter-rich baking tradition, but makes a few bold choices to update the classic formula. A pinch of flaky sea salt sharpens the flavor, preventing the cake from becoming cloying or overly sweet. Meanwhile, a handful of ground almonds adds texture and depth without overpowering the other ingredients.
The addition of marmalade is where this cake truly shines. The bitter notes cut through the richness of the butter, creating a delicious contrast that's both surprising and welcome. And yet, the marmalade never overpowers – it simply enhances the flavors of the cake, adding a fragrant, citrusy note that elevates the entire baking experience.
The process of making this cake is surprisingly straightforward, despite its complexity. The dough comes together with ease, thanks to Helen Goh's clever use of the electric mixer. A brief stint in the freezer helps firm up the dough between layers, making it easier to spread the marmalade without disturbing the base.
Once assembled and baked, the cake is glaze'd with a simple mixture of egg yolk and milk, adding a touch of shine and sophistication to the finished product. The cross-hatch pattern on top adds a decorative flourish, but it's the flavors that truly make this cake special – rich, indulgent, and utterly, gloriously Breton.
In short, Helen Goh's Breton butter cake with marmalade is a revelation – a deliciously complex, expertly balanced dessert that will leave even the most jaded bakers singing its praises. Whether you're a fan of traditional French patisserie or simply looking to shake up your baking routine, this recipe is an absolute must-try.
The recipe takes inspiration from Brittany's famous butter-rich baking tradition, but makes a few bold choices to update the classic formula. A pinch of flaky sea salt sharpens the flavor, preventing the cake from becoming cloying or overly sweet. Meanwhile, a handful of ground almonds adds texture and depth without overpowering the other ingredients.
The addition of marmalade is where this cake truly shines. The bitter notes cut through the richness of the butter, creating a delicious contrast that's both surprising and welcome. And yet, the marmalade never overpowers – it simply enhances the flavors of the cake, adding a fragrant, citrusy note that elevates the entire baking experience.
The process of making this cake is surprisingly straightforward, despite its complexity. The dough comes together with ease, thanks to Helen Goh's clever use of the electric mixer. A brief stint in the freezer helps firm up the dough between layers, making it easier to spread the marmalade without disturbing the base.
Once assembled and baked, the cake is glaze'd with a simple mixture of egg yolk and milk, adding a touch of shine and sophistication to the finished product. The cross-hatch pattern on top adds a decorative flourish, but it's the flavors that truly make this cake special – rich, indulgent, and utterly, gloriously Breton.
In short, Helen Goh's Breton butter cake with marmalade is a revelation – a deliciously complex, expertly balanced dessert that will leave even the most jaded bakers singing its praises. Whether you're a fan of traditional French patisserie or simply looking to shake up your baking routine, this recipe is an absolute must-try.
The balance of flavors is insane, I mean who knew salted butter and marmalade could work so well together? And that flaky sea salt is the game changer - adds such depth to the cake. I'm a big fan of butter cakes anyway but this one takes it to a whole new level 
I'm loving this Breton butter cake twist, marmalade adds a nice zing 
Helen Goh's take on the classic recipe is pure genius – who knew adding marmalade could make it so much better? 
The way she balances all those rich flavors together is like a symphony in your mouth. And can we talk about that flaky sea salt for a sec? 
It adds this whole new level of depth to the cake that's just... wow. 
I've been making cakes for years and I still can't get it right, but with this recipe, I'm feeling like a pro! 
Maybe it's the simplicity or maybe it's the elegance, but there's something so satisfying about a good Breton butter cake. 
! The combination of salted butter, marmalade, and ground almonds is absolute perfection 
. The process of making it is actually pretty cool, I mean who needs fancy schmancy techniques when you can just chill the dough in the freezer and be done with it? 
I mean, who doesn't love a good cake? The thing that really caught my eye was how they balanced out the richness of the butter with the subtle bitterness of marmalade... it's like they took all the worst parts of baking and made them work together in perfect harmony 
The addition of ground almonds was a nice touch too - I mean, we've all been there where our cakes are just kinda... meh. But this one's like the opposite of that... it's like a party in your mouth! 
I'm totally obsessed with this Breton butter cake recipe! 
it adds such a nice tanginess to balance out the richness of the butter. And can we talk about how easy it is to make? 
What's not to love? 
the combination of salted butter marmalade and ground almonds is pure magic 
been searching for a good pastry recipe and this one's got it 
. I'm definitely gonna give this recipe a try, it sounds like just the thing to take my baking to the next level 
Only time will tell!
but seriously, this cake sounds insane - all that butter and salt... my taste buds are doing the happy dance 
. and can we talk about how perfect it is for spring? fresh marmalade vibes only 
... it's like a party in ur mouth! I mean, who knew making a cake could be so straightforward? 
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. I also appreciate how she keeps things balanced and restrained, you know? No need for extra frills or fuss. And have you tried making it? 
. If I were to nitpick (and I never like to do that), maybe a hint more citrus or something would elevate it even further, but honestly? This cake is perfection as it is 