It is my Beloved's today. I asked him what he wished for his birthday dinner. He said shepherd's pie and Gateau Breton. So, I finished the last of the Christmas baking (chocolate chip cookies and scones) but did not get the boxes made. That will happen tomorrow. The boxes that is.
Tonight was finishing the Christmas baking and making a cake, holding a babe and playing Ziggy Marley. I actually wrote down the Gateau Breton recipe because I adapted it to be gluten free. It turned out well.
Gateau Breton
Note: I adapted this from Nigella Lawson How To Be A Domestic Goddess. To use all purpose flour, leave out the chia seeds and use 1 1/2 cups flour.
10 tablespoons butter, the better, the better the cake.
13 tablespoons sugar
6 large egg yolks
13 grams ground chia seed
55 grams sorghum flour
55 grams millet flour
55 grams almond flour
55 grams arrowroot flour
Preheat oven to 375 degrees Fahrenheit. Butter a 9 inch springform pan
Cream the butter and sugar together.
Mix in the egg yolks (I am saving the egg whites to try to make macaroons). Add the chia seed and mix well. Mix in the flours. This will be a stiff dough, much like a chocolate chip cookie batter. Not what you think of as a cake batter.
Spread into the prepared pan. Bake for 15 minutes at 375. Turn the oven down to 350 degrees Fahrenheit. Bake another 25 minutes until golden and the cake pulls away from the side of the pan.
You can wash it with a teaspoon of the egg yolk mixed with 1 tablespoon of water to give it a more finished top. Nobody seemed to mind though.
I had to share this picture of the Tall Short Person and the Smallest Short Person dancing.