Dancing Tomatoes

Perusing the Boulangeries

I was perusing offerings at boulangeries, as I always do when I travel, and I came across an organic gateau Breton, made entirely with buckwheat flour. Now, I know my gâteau Breton. Usually made with white flour (and butter, eggs, and sugar) , it was my favorite cake to make as an apprentice at La Varenne, the cooking school I went to in Paris. I’d make it 0ften, varying it in different ways,  eating it up with my fellow apprentices so not a crumb was left, a practice I continued with my family. But I’d never made it with buckwheat flour.

Buckwheat Cake Forever More

Well, now I have, and I just may forever more. What you get is a darker than typical cake, with just a hint of nutty buckwheat flavor. It goes together quickly, bakes up beautifully, and can be served for dessert with a freshly made apple compote, or simply on its own. It’s also great for teatime, breakfast, coffee break. Anytime you want to eat something yummy and sweet! And P.S., it’s gluten free!

You’ll see how to make it in the video; the recipe is below. Let me know how you love it!



There is another thing about this amazing vegetable that may surprise you.  Let’s say you need strength to, say, enter the ring and fight the lions (or ride an airplane or metro, go to a half-price sale, or cross town on your bicycle), chew on some fennel first.  You may not win the match – though let us hope you do – but you will show great physical strength and brightness of mind.  And if you want to keep witches at bay, hang fennel near your chimney. 


Course: Breakfast, Dessert
Cuisine: French
Keyword: buckwheat flour, egg, salted butter
Servings: 8 servings


  • 7 ounces; 14 tablespoons ;220g salted butter, at room temperature
  • 1 cup; 200g vanilla sugar
  • 1-1/4 cups plus 2 tablespoons;200g buckwheat flour
  • 5 large egg yolks

For the egg wash:

  • 1 whole egg
  • 2 teaspoons water


  • Preheat the oven to 350F;180 °C. Butter and flour a 9-inch;22.5cm cake pan.
  • Place the butter and the sugar in a large bowl and mix well, by hand is best because you don’t want the mixture light and fluffy.
  • Add the egg yolks, mix until combined, then add the flour and mix until thoroughly blended.
  • Place the mixture in the prepared pan and flatten it evenly. Using a fork, make stripes atop the cake in two directions, to make a criss-cross pattern.
  • Whisk together the whole egg and the water, and using a paintbrush or pastry brush, brush a light layer of the mixture over the surface of the cake. Place on the center rack of the oven and bake until it is golden and cooked all the way through, 45 to 50 minutes.
  • Remove from the oven and let cool thoroughly, then turn it out onto a cake plate and serve.

1 thought on “Gâteau-Breton”

  1. Deborah Spanfelner

    Hi Susan
    When it comes to the Gateau Breton, which flour do you prefer; buckwheat or all purpose flour?

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