Gateau Brenton is a rich butter almond and buckwheat flour cake filled with a sweet prune compote. This cake has a dense crumb with deep nutty notes. This recipe is a fantastic gluten free and refined sugar free addition to your cake recipe collection.
Gateau Brenton originates from the Brittany region of France. The cake is traditionally served with a plum filling. I have seen a few variations of the cake, some with no filling at all, many using an apricot filling and a few using a date filling.
For the love of cake
If there is one thing, I am really passionate about, it is making cakes. Not so much the decorating, just making a delicious cake. Especially ones that are so good they don’t require frosting, I am not usually much in to frosting. Now, fillings on the other hand are an entirely different story.
It is not simple adapting low carb recipes for any baked goods. The entire science of everything I have learned my entire life has went right out the window. This cake is gluten free, refined sugar free and is relatively low in carbs.
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How to make Prune Compote
Place the prunes and water in a blender and puree for two minutes or until the fruit is completely broken up and pureed. Transfer the puree to a skillet and cook over medium-low heat, stirring often until it is thick, about eight minutes. Scrape into a bowl and refrigerate.
How to make Gateau Brenton
Prepare an eight-inch tart pan by lining the bottom with parchment paper and spraying the sides with non-stick spray.
In a stand mixer, using a paddle attachment, whip the butter on medium speed for two and a half minutes. The butter should be fluffy but not overly whipped. Add the cream cheese and the sweetener and continue whipping for an additional 2 minutes. While the butter is whipping, sift the dry ingredients together and set aside. Separate the eggs and add one egg yolk at a time to the butter mixture.
Next, add the liquor and extracts then add the dry ingredients, incorporating one-third at a time. The batter will be very thick.
Take half of the batter and spread evenly in the bottom of the tart pan, using a small offset spatula. Spread the prune filling evenly over the top of the batter, allowing an inch of space around the outside. Spread the remaining batter over the top of the filling.
Traditional marks are a diamond shape. Take a fork or knife and carefully scrape across the top layer of the batter three to five times, then crosswise at a diagonal three to five times. Combine an egg yolk and heavy cream together, using a pastry brush, brush the wash over the top of the cake.
Bake in the oven on 325 degrees for twenty minutes, then take a flat sheet of foil and place over the top, bake an additional 20 minutes.
Looking for another great gluten-free cake? Try our gluten free chocolate cake to die for.
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Gateau Brenton
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Tastry Treats
Description
Gateau Brenton is a rich butter almond and buckwheat flour cake filled with a sweet prune filling.
Ingredients
For the filling:
1 heaping cup dried prunes
3/4 cup water
For the cake:
1/4 cup or 30 grams coconut flour
1/4 cup + 2 T or 56 grams buckwheat
1/4 cup or 25 grams vanilla whey protein powder
1 cup or 100 grams almond flour
2 teaspoons baking powder
3/4 cup or 100 grams confectioner’s Swerve
1 cup butter
2 ounces cream cheese
4 egg yolks
1 teaspoon rum extract
2 tablespoons Grand Marnier
Instructions
Set oven to 325 degrees.
Line an 8″ tart pan with parchment paper.
For the filling:
Place the prunes and water in a blender and puree for two minutes.
Transfer to puree to a skillet and cook over medium-low heat, stirring often, until it is thick, about eight minutes.
Scrape into a bowl and refrigerate.
For the cake:
In a stand mixer, using a paddle attachment, whip the butter on medium speed for two and a half minutes.
Add the cream cheese and the sweetener and continue whipping for an additional 2 minutes.
While the butter is whipping, sift the dry ingredients together and set aside.
Separate the eggs and add one egg yolk at a time to the butter mixture.
Add the liquor and extracts.
Add the dry ingredients, incorporating one-third at a time.
Take half of the batter and spread evenly in the bottom of the tart pan.
Spread the prune filling evenly over the top of the batter, allowing an inch of space around the outside.
Spread the remaining batter over the top of the filling.
Take a fork or knife and carefully scrape across the top layer of the batter three to five times, then crosswise at a diagonal three to five times.
Combine an egg yolk and heavy cream together. Using a pastry brush, brush the wash over the top of the cake.
Bake for 20 minutes, then add a piece of flat aluminum foil over the top and bake an additional 20 minutes.
For the egg wash:
1 egg yolk
1 tablespoon heavy cream
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