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Almond Gâteau Breton

Almond Gâteau Breton is a simply delicious cake that’s so, so easy to make!

slice of Almond Gateau Breton topped with blueberry compote

Let’s start with a little French lesson. Granted, I was only taught French as a side project in an advanced English class when I was in 5th or 6th grade. Luckily, all we need to know is that this is simply Almond Cake from Brittany. But the French name sounds so much more impressive, doesn’t it?

This cake is really, really simple to make. There is only a short list of ingredients, and those are things you’re likely to have in your kitchen. It mixes quickly and easily, too. In fact, this little cake is so good and so easy that you may find yourself turning to it again and again when you need a simple dessert.

Once baked, the cake is still a simple thing, but in a good way. It’s buttery and full of almond flavor. I’ve often read this type of cake described as a cross between pound cake and shortbread. I think that’s appropriate, as the outside is a bit crisp like shortbread and the inside is dense like a pound cake.

Almond Gateau Breton on a pewter tray

For serving the cake, simply dust it with a bit of confectioners’ sugar. It’s perfectly lovely just like that. I also like to serve it with a simple fruit sauce, like the blueberry compote in these photos. You could also take a shortcut route with lemon curd, fresh berries and whipped cream, or even just some warmed fruit preserves. For a holiday twist, go with sugared cranberries.

Video Tutorial: Almond Gâteau Breton

Almond Gâteau Breton

Yield 8 to 10 servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

This simple, buttery cake is wonderfully delicious and versatile. A great dessert for most any occasion!

Almond Gâteau Breton topped with blueberry sauce


For the cake:

  • 1 & 1/4 cups (150g) granulated sugar
  • 1/2 cup (71g) whole blanched almonds, toasted
  • 6 large egg yolks
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (240g) all-purpose flour, sifted
  • 1 large egg
  • 2 teaspoons water
  • confectioners' sugar, for garnish

For the blueberry compote:

  • 1 & 1/2 cups (255g) blueberries
  • 2 tablespoons water
  • 3 tablespoons granulated sugar
  • 1 & 1/2 teaspoons lemon juice


To make the cake:

  1. Preheat oven to 325°F. Grease and flour (or use a baking spray with flour) a 9-inch round cake pan.
  2. Place the sugar and almonds in the bowl of a food processor. Process until finely ground (about 2 minutes).
  3. Using an electric mixer on medium-high speed, beat the egg yolks and sugar mixture until thickened and light yellow (3 to 4 minutes). Gradually add the melted butter, and mix until combined.
  4. Add the flour and stir just until combined. The batter will be thick.
  5. Transfer the batter to the prepared pan and spread evenly.
  6. Whisk together the egg and water to make an egg wash. Brush the egg mixture over the cake. (You won't use all of the egg wash.)
  7. If you like, use a sharp knife to mark a deep circular pattern on top of the cake.
  8. Bake 30 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
  9. Cool the cake in the pan for 30 minutes. Dust with confectioners' sugar before serving.

To make the blueberry compote:

  1. Place about 2/3 of the blueberries, the water, sugar, and lemon juice in a heavy saucepan. Cook over medium heat for 10 minutes, stirring frequently.
  2. Add the remaining blueberries, and cook for 8 more minutes, stirring frequently.
  3. Spoon the compote over slices of the cake when serving.


Cake recipe slightly adapted from Bake from Scratch. Compote recipe slightly adapted from Food Network.

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    32 Comments on “Almond Gâteau Breton”

  1. Hi Jennifer!  I am going to attempt to make this delish looking dessert – ALMOND GÂTEAU BRETON and have a few questions. 
    1. I love strawberries and would like to use instead of blueberries.  Do you think strawberries would taste good on the cake and if so do you have a strawberry compote recipe (or just replace the blueberries in the blueberry compote)?
    2. Can this be made in advance, such as one day or two days and just refrigerate?
    3.  Lastly, if you can make the cake in advance, do you remove from refrigerator one hour prior to serving? 

    Thank you for your help. 

  2. This looks delicious !  Could it be made with almond extract instead of using almonds? 

    Thanks 🙂

  3. Hi, Steph. I would recommend that you not substitute. If you forego the ground almonds, you’d need to add more flour. But adding more flour affects the gluten content, which would alter the texture of the cake. 

  4. My favorite kind of cake, hands down.  Out of curiosity, what’s the purpose of doing the circular marking before baking?

  5. I have never tried it with almonds, but have always followed a more traditional French recipe where the dough sandwiches a layer of jam between.

    I am really looking forward to giving your recipe a try though as it really does look delicious. I also have my own almond trees so am always looking for good recipes that use almonds. 

    As usual, great ideas, great flavours and great presentation.

    Thank for sharing.

  6. I don’t know if it’s me but I don’t see in the recipe when/where you add the almond/sugar mixture. I’ll definitely be making this one!

  7. What does the center circle do?

  8. Hey Jennifer, We made this over the weekend and it turned out perfect. A cross between pound cake and shortbread seems exactly right. It’s addictive. Thanks!

  9. I binge watched all of the Great British Bake Off, and this recipe looks like it could belong on the show! The show was inspiring, I can’t wait to try this out at home!

  10. Hi! I’m french and from Brittany, and traditionnaly we use a lot of salted butter and no almonds 😀 But it sounds delicious with almonds, so I will try 🙂 May you have some ideas for a glutenfree version??

    • Hi, Maggy! I’d never made this kind of cake, so thanks for a little more info on the original. I don’t bake gluten-free, so I’m generally hesitant to make any recommendations, as I don’t have first-hand experience and wouldn’t want to give you the wrong advice.

  11. Cake is happening! this looks amazing!

  12. Hi, I’m not French (though I do speak it) and I do live in Brittany part of the year. I am having guests for dinner and making DAUB – trying to figure out what will be for dessert. Now I know. Thank you!

  13. Here I am again, Jennifer. I have been completely unable to find whole blanched almonds. Can you give me a good estimate of how much almond meal I can use instead. Will 1/2 cup of whole almonds mean 1/2 cup of almond meal? Thanks.

    • Hi, Nikki. You’ll probably need slightly less volume of the almond meal to equal the same amount of almonds. If it were me, I’d measure by weight. A cup of whole almonds weighs about 5 ounces, so I’d aim for that with the almond meal.

  14. I just love your recipes,it will be so nice if you could convert them in grams is very hard for me (I have tried and failed couple of times)I’m sure many people out there will be very happy,in other way I just love what you do ,big Thank you 😊

  15. This looks and sounds delicious! Could the recipe be halved to make a smaller quantity? With only two people in the household, a larger portion can be dangerous!

  16. I’ve made this recipe several times and it’s a huge hit, but I’m not sure I’m baking it properly. The texture is soft and like a firm custard rather than cake-y and crumbly. Is that what I should expect or should I bake it longer or at a higher temp? 

    • Hi, Pat. It’s like a cross between a pound cake and shortbread. The outside is a little crispy like shortbread, and the inside is dense like a pound cake. If you aren’t changing anything at all about the recipe, check your measurements and that your oven’s temperature is accurate.

  17. While it was pretty, it didn’t knock my socks off. I would have preferred a shortbread cookie or piece of pound cake. I won’t be making it again. 

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