This lovely, simple flat cake from Brittany has a texture that is a cross between shortbread and pound cake. It is nice eaten warm, but the orange flavor is even more distinctive after a day or two. Serve with fresh berries and whipped cream, or a dollop of lightly sweetened creme fraiche.
8 - 10 Servings
Ingredients½ pound (2 sticks) unsalted butter
2 large egg yolks
1 large egg
¾ cup sugar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla
1/3 cup Cointreau, Grand Marnier, or other orange liqueur
1 large egg, beaten
Preheat the oven to 350 degreees,
With a mixer, cream the butter in a large mixing bowl. Add the egg yolks and the whole egg one at a time, beating well after each addition.
Mix together the sugar, flour and salt. Add to butter and egg mixture and mix until blended. Mix in the vanilla and orange liqueur.
Turn the batter into a buttered 10- or 12- inch tart pan and spread evenly with a spatula, smoothing the surface.
Brush the surface with the beaten egg and, with the tines of a fork, make a deep curved crisscross design on the top. Bake for 1 hour, or until top of cake is golden. Remove and let cool in the pan.
To serve, cut in thin wedges. Make ahead: up to 10 days; store, well wrapped in foil, in the refrigerator; or freeze up to 4 months.From Quick Cuisine, by Ann Clark