This atlantic coast of Canada claims the highest tides in the world. Every six or so hours the tides rise and fall 70+ feet.
It was here in a tiny village of Chance Harbor in New Brunswick that we came across a recipe left behind by an Arcadian with ties to Brittany, in France. It is the perfect accompaniment to the fresh fruits of summer.
- 1 package Shortbread Mix
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- 1/4 cup Orange Vanilla Sugar
- 6 large egg yolks, beaten to blend
Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 1 1/2-high sides; square and rectangular pans work too. Dust with corn starch. Pour Shortbread Mix, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup ground nuts; reserve remainder for garnish.
Using electric mixer, beat butter and Orange Vanilla Sugar in large bowl until light and fluffy. Set aside 1 tsp yolks for glaze; gradually add remainder to butter mixture, beating until fluffy. . Add dry ingredients and mix until jut blended. Transfer to pan, smoothing top.
Bake the cake until it is firm to touch, about 45 minutes. Remove from the oven and allow to cool. Turn out cake from pan; arrange top side up on platter. This cake can be made 1 day ahead. If you do wrap tightly; store at room temperature.
Best served with whipped cream and fresh fruit.
What you've shared:
Jamie Schler • Love Gâteau Breton and plan on making it for my blog. Meanwhile, I'd like to share the Gâteau Nantais, a rum-drenched cake which is a specialty of my adopted hometown Nantes (former capital of Brittany)
Marcella Wright • Both sound wonderful - Jamie, I'll be making your this week while on vacation,