Last thursday i was looking through some foodblog, trying to find a suitable recipe for father's day. sigh..after all that hard work 2 weeks ago..i was not looking forward to do another complicated recipe! the idea of a coconut cake was still swimming round n round my head and i was getting less n less interested in the idea.
so i was reading this blogger Parispastry and came accross this recipe
om Nigella Lawson. I just love the simplicity of the cake, anyway whats not to like about a butter cake? now the cake was spose to be done on saturday...that was before the migrain kicked in :( so i ended up spending the whole saturday afternoon on the sofa motionless.
sunday was more promising. woke up bright and early...went paramotor with bf...it was raining cats and dogs but bf managed to fly once. bf cooked a lovely lunch of fish and fish eggs...yum..i am crazy about fish eggs, pan fried and finished off with some salted butter! bf then asked if there will be something to eat for breakfast during the week.
well traditionally i will bake something during weekend so bf and ms O can have something to eat for the following weekday. Its quite rarely that it will keep for 5 working days as bf also tend to snack very very regurlarly (how he keeps his weight down, is a secret he keeps perfectly well). Normally i avoid tempting to eat what i make simply because i know the amount of butter, eggs, sugar thats goes in and i dont want to regret later on!
Anyway i remember reading the recipe for Gateau Breton many times, it asked for CAKE FLOUR. Now what on earth is cake flour? I wasnt able to find any Cake flour, i found Pau flour (which is to make traditional chinese pork buns), and superwhite flour, bread flour, self raising flour but NO CAKE FLOUR!! so i spend half the afternoon texting my mum asking about Cake flour and substitute. Again no result, seems that in Sabah there is such thing called Hong Kong flour and Rose Flour. i was more confused that ever. Anyway mum said just to use self raising flour and never ever use superwhite flour, bcos its chemically bleached flour..sigh "ok mum."
then i thought the recipe asked for room temperature butter. well i thought wrong! recipe didnt ask for such a thing. it asked for diced butter..logically when u dice butter it had to be firm, not soft right? I found this out at 6pm, hurriedly put the butter in the freezer, did my ironing (while praying my butter will firm up by the time i am done with ironing!!)so i went back to the kitchen at 6.15pm to try my luck..well it did firm up. i left it back into the freezer and gathered the rest of the ingredients. everything took me 15minutes to assemble. i was a bit sceptical about the texture. i was thinking gateau breton was more like a part pastry, part cake. But the batter was a bit too sticky..anyway recipe did say the texture would be sticky.
after 15minutes in the oven on high 190C, i had it reduced to 170C with the timer for 25minutes. Then i left for dinner at our usual chinese restaurant.
Ms O was a bit excited when i told her that i was making gateau breton. She missed eating the cake. I told her if it didnt worked out it will be Cleo the cat's diet for the next week!
the first thing we did when we got home from dinner was to check on the cake.. 1st impression was the smell. The smell was AMAZINGGGG! both bf and Ms O gathered around the kitchen island examining it. I asked if the cake is spose to look like that, they said yes but a bit more darker....ok so bf had the 1st bite. He said its like the real deal...hehhee...Ms O took a hefty piece...and i stole a bite...it was crazy! trust the French to make something so wonderful with just butter, flour, sugar and eggs...anyway i went back for 2nd helping the same night! hah!! bf sneaked another bite..hah!!
Bf is now bugging me about Far Breton cake. I think he gets excited when i make traditional cakes..i am glad i have a easy-to-please-bf!
Yum!
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