Breton cake with dried fruit or "Sablé breton"
Breton cake is a traditional cake from the French province of Brittany, and I pulled it out of a wonderful French cookbook, and made some modifications by adding dried fruit and jam. It conquers with its aroma and taste, thanks to the butter and orange peel.
- Preheat oven to 160 degrees. Mix raisins, dried apricots with egg yolks, add jam, orange peel, flour and butter and mix the whole mixture with your fingers, the mixture will be quite sticky. Transfer it to the mold on which you put the baking paper so that the cake does not stick. Cut the top of the cake with a knife and spread a little milk over it, so that this sticky mixture manages to flatten with a spoon. Bake for 35 minutes and when it is dark brown in color, the cake is done. Leave to cool for 5 minutes and only then serve.
I put 2 and a half egg yolks because I halved the mixture, otherwise 5 egg yolks go into the mixture for 6 people.