The Crammin'
I am chubby and borderline diabetic and really need to do something about it for reasons of both fashion/vanity and health. So, today is the beginning of Self Challenge Week 1. My sister and I both decided we would try it again this year. Week one involves 3 days of cardio (which I already did today!), 2 days of strength training, and eating 90% healthy food. so of course, yesterday had to involve lots of junk food (the crammin' before the famine, as my sister called it). Part of the farewell to bad food involved this recipe (I'm sure this will do wonders for the blood sugar!):
Gateau Breton
Glaze:
1 tsp. egg yolk, from your 6 (see below)
1 Tbs. water
Cake:
1 1/2 cups cake flour
3/4 cup plus 1 Tbs. sugar
1 cup plus 2 Tbs. unsalted butter, cut into cubes
6 large egg yolks
10-inch springform pan, buttered well
Preheat oven to 375. Mix glaze and set aside.
Put flour into bowl of free standing mixer, stir in sugar, add butter and egg yolks. Blend with dough-hook attachment intil dough is smooth and golden. Scoop dough into pan and smooth top with floured hand (dough will be sticky). Brush cake with glaze and mark a lattice design on top with prongs of fork. Bake for 15 minutes, turn oven down to 350, and bake for another 25 minutes until top is golden and cake is firm to the touch. Cool completely before serving. Serves 8-10.
It has become one of my favorites because it is super-simple to cook. It is also a lot more subtle than a lot of sweets. Not so gooey and sugary. And I can have it with tea and pretend to be English classy.
Just for your info, the recipe is from this cookbook, which I had to have not just because of my baking obsession, but also because of the great name:
Enjoy.
Gateau Breton
Glaze:
1 tsp. egg yolk, from your 6 (see below)
1 Tbs. water
Cake:
1 1/2 cups cake flour
3/4 cup plus 1 Tbs. sugar
1 cup plus 2 Tbs. unsalted butter, cut into cubes
6 large egg yolks
10-inch springform pan, buttered well
Preheat oven to 375. Mix glaze and set aside.
Put flour into bowl of free standing mixer, stir in sugar, add butter and egg yolks. Blend with dough-hook attachment intil dough is smooth and golden. Scoop dough into pan and smooth top with floured hand (dough will be sticky). Brush cake with glaze and mark a lattice design on top with prongs of fork. Bake for 15 minutes, turn oven down to 350, and bake for another 25 minutes until top is golden and cake is firm to the touch. Cool completely before serving. Serves 8-10.
It has become one of my favorites because it is super-simple to cook. It is also a lot more subtle than a lot of sweets. Not so gooey and sugary. And I can have it with tea and pretend to be English classy.
Just for your info, the recipe is from this cookbook, which I had to have not just because of my baking obsession, but also because of the great name:
Enjoy.
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