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Apple Breton Cake

This rich dessert cake is reminiscent of the buttery fruit-filled cakes of France. In feijoa season you can make it with half apple and half feijoas. 

Annabel Langbein Apple Breton Cake Recipe
Annabel Langbein Media
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Apple Breton Cake
Breton base: 250g butter, softened 1 cup sugar 1 tsp natural vanilla essence 1 tbsp iced water 4 egg yolks 3 cups flour 1 egg yolk for glaze Filling: 8 large green apples, or use 5 apples and 5 feijoas sugar to taste (about ½ cup) ¼ cup water

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/apple-breton-cake/36/
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Prep time:
25 min + chilling of pastry
Cook time:
1 hour 10 minutes
Serves:
10-12

Breton base:

  • 250g butter, softened
  • 1 cup sugar 
  • 1 tsp natural vanilla essence 
  • 1 tbsp iced water 
  • 4 egg yolks 
  • 3 cups flour 
  • 1 egg yolk for glaze 

 Filling:

  • 8 large green apples, or use 5 apples and 5 feijoas 
  • sugar to taste (about ½ cup) ¼ cup water

Beat butter and sugar together until very fluffy. Beat in vanilla and water and add egg yolks one at a time, beating well between each one. Stir in flour until just combined; do not beat.

Press two-thirds of the pastry into a 26cm springform tin, covering base and two-thirds up sides. Roll out remaining pastry on a sheet of greaseproof paper the same diameter as the tin. Put prepared pastry in the fridge to chill for at least 15 minutes while preparing the filling.

Peel and slice apples and feijoas, if using, and place in a pot with sugar and water. Bring to a simmer over very low heat and cook for 12-15 minutes, stirring frequently, until all the liquid has evaporated. If the fruit is still quite liquid place in a strainer - it's important that the fruit is very dry otherwise the pastry will sog. Allow to cool completely before filling into the pastry shell.

Preheat oven to 180°C. Spread fruit evenly into pastry shell. Flip the prepared pastry lid on top, lifting off paper and pressing edges together to seal. Brush with beaten egg yolk and run the tines of a fork in a criss-cross pattern over the pastry to decorate. Bake until golden, about 45-50 minutes. Serve warm or cold. Cake slices well and will keep 2-3 days in the fridge.

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5 comments

Dear Annabel, I made this cake yesterday. We are two...and we have eaten one half!!! My husband told me this is the best apple cake he had ever tasted. Thankyou so much, from Spain!
RosaCastro October 08, 2013
Sounds good
Valerie Andrews March 27, 2012
Wow.. I have all these egg yolks left after making Christmas meringues !! and here I can use the majority of them... Just love feijoa.... Thank you
marie ewens December 19, 2011
Just fabulous and enjoyed by all my visitors! Highly recommend.
Moyra May 19, 2011
Just what I need - feijoa falling all around us; am off to make this right now! Thank you Annabel!
Elle April 28, 2011
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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