Broyé du Poitou
Traditional cake from the Poitou region of France, with a crisp texture and a brandy aroma.
Ingredients
flour
450 g
salted butter, softened (cut into small dice)
250 g + 20 g (for pan)
caster sugar
250 g
almonds
100 g
whole eggs (plus 1 yolk for brushing)
2 + 1 yolk (for brushing)
whole milk
3 tbsp
brandy (eau-de-vie)
2 tbsp
salt
1 pinch
Instructions
1
Preparation
Preheat the oven to 180°C (gas mark 6). In a large bowl, mix 2 whole eggs, sugar, brandy, and salt. Add the room-temperature butter and mix thoroughly.
2
Adding the flour
Sift the flour in as if it were raining, while stirring constantly. Add the almonds. Do not overwork the dough; just use your fingertips.
3
Shaping and baking
Butter the pan, spread the dough flat, and score a diamond pattern on the surface with a fork. In a small bowl, mix the milk and egg yolk, then brush the mixture over the cake. Bake for about 35-40 minutes. Allow to cool before unmolding.
