“My Grandmother and all Breton grandmothers favourite recipe is a very rich buttery shortbread cake filled with brandy soaked prunes and apples- Very good with afternoon coffee”


  • 350g Flour

  • 250g Butter

  • 250g Golden Caster Sugar

  • 6 egg yolks (one for egg wash)

  • 1 pinch of salt

  • 2 tbsp dark rum

  • 1 sliced apple

  • Preserved mini crab apples

  • Gold leaf


  • 1.

    In a bowl cream the butter and sugar together using a hand mixer increasing the speed as the mixture loose up.

  • 2.

    Add the egg yolks, the flour and the rum.

  • 3.

    Spread half the mixture inside the greased tin.

  • 4.

    Cover with the sliced apple.

  • 5.

    Cover with the rest of the mixture

  • 6.

    Brush with the remaining egg yolk.

  • 7.

    With a fork, create the traditional checked design

  • 8.

    Cook for 35-40 mins at 180 C.

  • 9.

    When cooled, decorate with mini crab apples and gold leaf

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Posted by Monica35Report
I have made this cake with apples and then pears and it was absolutely beautiful both times. I have bought some prunes to try next time. I didn't do the mini crab apples or gold leaf and it still looked fantastic - very rustic, homestyle cake - delicious!