Or French gâteau breton
300 g flour
150 g sugar
½ sachet of baking powder
125 g of soft butter
1 dose of vanilla (pod, natural extract or flavoring)
100 ml rum
1 egg yolk
1 to 2 tablespoons of oil
Take the butter and eggs out of the refrigerator 1 hour before starting the cake.
Cream the soft butter with a wooden spoon or a hand mixer. Pop in the sugar and continue mixing until smooth. Then stir in the eggs, one at a time. Flavor the mixture with rum and vanilla (some recipes use orange blossom instead of these 2 flavors). Work the dough until it is smooth and fluffy.
Sift the flour with the baking powder and gradually incorporate it into the mixture. Grease a cake tin of about 26 cm in diameter. Pour the dough in and smooth.
Beat the egg yolk with the oil and brush the cake with it (as thick as possible). Use a fork to decorate the surface with crossed stripes.
Bake the Breton cake in an oven preheated to 180°C for about 30 to 40 minutes.