BRETON BUTTER CAKE WITH PRUNE FILLING
INGREDIENTS:
PASTRY:
- 300g Pernerka Fine Wholemeal Buckwheat flour (plus extra flour for dusting)
- 200g cane sugar
- 1 sachet vanilla sugar or 8g of vanilla sugar
- 2 tbsp rum
- 6 egg yolks
- 1/4 tsp salt
- 200g unsalted butter
FILLING:
- 200g prunes
- Approximately 100ml water or black tea
- Cinnamon to taste
NEXT:
- Butter to grease a cake tin
- 1 egg and 3 tbsp milk (egg wash)
TIPS AND TRICKS:
Make sure that you don’t over-knead the pastry as you want it to be nice and short, i.e. flaky and crumbly. If you were to knead the pastry for too long, the gluten would start to develop and your pastry would be chewy.
INSTRUCTIONS:
1) In a bowl, soak the prunes in the black tea or water. Once soft, add the cinnamon and blitz it into a paste.
2) Bring all the pastry ingredients together into a dough. Wrap the dough in cling film and chill in the fridge for 30 minutes.
3) Divide the dough into two parts, one part should be slightly bigger than the other one to cover the base, the smaller part will cover the filling. Roll the bigger dough part first and transfer it into a greased cake tin with a removable base (28cm in diameter). Gently guide the dough in with your fingers, leaving about 0.5cm edges. Smooth the dough with your fingers. You can place a little bit of cling film on the pastry to help you with this.
4) Spoon the filling into the base, then roll out the smaller dough part and place it on the top and press into place with your fingers. Glaze the top with the egg wash.
5) Using a kitchen knife, decorate the top pastry by gently scoring it.
6) Bake in the preheated oven at 180C (max 185C) / 160C fan for about 35 minutes or until golden brown.
7) Run a knife all around the inside of the tin to loosen the cake from it, then let it cool completely before removing it. Slice, serve and enjoy!