Fall spices warm up classic Brittany cake

  • By Alison Ladman, Associated Press
  • Friday, September 20, 2013 12:46pm
  • Life

This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton — Brittany cake — it’s like an ultra-rich version of pound cake.

Quickly mixed together by hand in a single bowl, it makes the densest, most luxurious cake ever.

We’ve taken the same cake and infused it with citrus zests and warm fall spices. Walnuts and hazelnuts work just as well as the almonds, if you prefer.

To make toasted ground nuts, arrange them in a single layer on a rimmed baking sheet and toast in a 350-degree oven for 10 minutes. Let them cool completely, then grind them in a food processor until finely ground, but not reduced to a paste. Alternatively, you can purchase ground almonds; simply spread them on a rimmed baking sheet and toast until light golden.

Citrus-spice almond butter torte

  • 1 1/4 cups granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground dry ginger
  • 1/4 teaspoon kosher salt
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • Zest of 1/2 orange
  • Zest of 1/2 lemon
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup toasted and finely ground almonds
  • 2 cups all-purpose flour (sifted, then measured)
  • 2 tablespoons turbinado or raw sugar
  • Whole almonds, to garnish

Heat the oven to 325 degrees. Coat a 9-inch cake pan with baking spray, then line the bottom with a circle of baking parchment.

In a medium bowl, whisk together the sugar, cinnamon, cloves, allspice, ginger and salt. Add the egg yolks, vanilla and both zests. Whisk until smooth, pale and slightly thickened.

Gently whisk in the melted butter, then stir in the ground almonds. Gently fold in the flour, just until combined.

Spoon the mixture into the prepared pan and smooth the top. Sprinkle the raw sugar over the top, then decorate with whole almonds.

Bake for 50 to 60 minutes, or until a toothpick inserted at the center comes out clean. Let cool for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.

Makes 12 servings. Per serving: 310 calories; 180 calories from fat (58 percent of total calories); 20 g fat (11 g saturated; 0 g trans fats); 145 mg cholesterol; 32 g carbohydrate; 1 g fiber; 16 g sugar; 4 g protein; 45 mg sodium.

More in Life

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Kamiak student Aidan Norris (center) drags Matthew Ninh into a scene as Mitchell Beard (left) reads his lines. (Ian Terry / The Herald)
Joy, disappointment at Kamiak High’s ‘Spamalot’ auditions

More than 80 students try out for 45 roles in the outrageous Monty Python musical comedy.

Arlington eagle fest wants your nature-themed artwork, haiku

Local residents of an artistic bent are invited to submit… Continue reading

What’s new for 2018 for travelers in Scandinavia

Sweden, Norway and Finland have embarked on many urban, cultural and transit projects.

Kia Rio subcompact takes a classy step up in 2018

A new design, roomier cabin, and better fuel economy are among the improvements on the 2018 Kia Rio.

Overcome your fear of death, in a book title at least

Three novels about death worth reading at Everett Public Library.

Dolores O’Riordan was lead singer of Irish band The Cranberries

The police force said the death was being treated as “unexplained.”

‘Trump saying something racist isn’t exactly news anymore:’ ‘SNL’

The week’s news was dominated by reports that Trump disparaged Haiti, El Salvador and all of Africa.

Bald eagle no longer listed as ‘sensitive species’ in the state

A recent study found that eagle numbers are strong throughout Washington.

Most Read