Sablé Breton (French shortbread cake) is Brittany's gift to afternoon tea — a dense, buttery round, rich with egg yolks and golden caster sugar, sliced into wedges. The center sinks slightly as it bakes, and that dip is exactly how it should look. Dust it with icing sugar and call it done.
Ever wondered what happens when you make shortbread with self-raising flour? You get this: a gloriously light, melt-in-your-mouth crumbly cake. In France, they call it a Sablé Breton, and it’s my go-to for an effortlessly elegant dessert. Imagine a tender, buttery base just waiting to be piled high with seasonal fruits and a dollop of cream. It’s simple, sophisticated, and utterly divine.
Ingredients
• (Serves 10-12)
• 320g (11.3 oz) / 1 1/3 cups (720 ml) unsalted butter, softened, plus more for the tin
• 320g (11.3 oz) / 1 1/2 cups (480 ml) golden caster sugar
• 8 large egg yolks
• 450g (15.9 oz) / 3 3/4 cups (960 ml) self-raising flour
• 1 pinch of sea salt
• Icing sugar, for dusting
Instructions
1. Preheat your oven to 155°C (310°F) / 135°C (275°F) Fan / Gas Mark 2. Generously butter a 23cm / 9-inch springform cake tin and line the base with baking parchment.
2. In a large mixing bowl, cream the softened butter and golden caster sugar together until light and fluffy. You can use an electric whisk or a stand mixer with the beater attachment for this.
3. Gradually beat in the egg yolks one at a time until fully incorporated.
4. Add the self-raising flour and salt, mixing on a low speed just until the dough comes together. Be careful not to overmix.
5. Press the dough evenly into the prepared tin using the back of a spoon.
6. Bake for 55–60 minutes, or until the top is a beautiful golden brown.
7. Let the cake cool in the tin for 10 minutes before carefully releasing the springform catch. Transfer to a wire rack to cool completely. The middle will sink slightly – this is perfect for holding fillings!
8. Dust with icing sugar just before serving, or fill the sunken centre with cream and fruit.
Nutritional Information
• (per serving)
• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 45g
• Sugar: 25g
• Protein: 5g
• Estimates only.
Pro Tips
• Embrace the dip! The cake naturally sinks in the middle, creating the perfect hollow to fill with whipped cream, fresh berries, or a drizzle of liqueur.
• For an elegant, individual dessert, bake the batter in small moulds. Once cooled, split them in half and fill with cream and fruit for a stunning presentation.
• Don’t overmix the flour. Mix just until the dough is combined to ensure a tender, crumbly texture.
• Go for the chocolate! For a decadent twist, fold in 150g (5.3 oz) (about 1 cup / 240 ml) of chopped dark chocolate (70% cocoa) with the flour and salt.
FAQ
Q: Is this Sablé Breton recipe naturally vegetarian
A: Yes, this recipe is 100% vegetarian. It is a classic French butter cake made with flour, sugar, butter, and egg yolks, containing no meat-based products.
Q: Can I make this shortbread cake vegan
A: This particular recipe relies heavily on butter and egg yolks for its signature rich, crumbly texture, making a direct vegan substitution challenging. For a vegan version, you would need to use a high-quality, firm plant-based butter block and a specialized vegan egg yolk replacer. The final texture will differ from the original.
Q: What are the best vegetarian toppings for this cake
A: The sunken center is perfect for a variety of vegetarian toppings. We recommend a dollop of whipped cream (or a dairy-free coconut cream), a pile of fresh seasonal berries, a tangy lemon curd, or a simple fruit compote. A drizzle of dark chocolate ganache also works beautifully.
Q: How should I store leftover vegetarian Sablé Breton
A: Store the plain, unfilled cake in an airtight container at room temperature for up to 3 days to maintain its crumbly texture. If you have already added cream or fresh fruit, it must be stored in the refrigerator and is best enjoyed within 24 hours.
More Recipes You’ll Love
- Lem-Un-Cheesecake (Vegan Lemon Cheesecake)
- Vegan Peanut Butter Chocolate Chip Cookies
- The Perfect Vegetarian Carrot Cake with Cream Cheese Icing
Sablé Breton (French Shortbread Cake)
Ingredients
Method
- Preheat your oven to 155°C (310°F) / 135°C Fan / Gas Mark 2. Generously butter a 23cm / 9-inch springform cake tin and line the base with baking parchment.
- In a large mixing bowl, cream the softened butter and golden caster sugar together until light and fluffy. You can use an electric whisk or a stand mixer with the beater attachment for this.
- Gradually beat in the egg yolks one at a time until fully incorporated.
- Add the self-raising flour and salt, mixing on a low speed just until the dough comes together. Be careful not to overmix.
- Press the dough evenly into the prepared tin using the back of a spoon.
- Bake for 55–60 minutes, or until the top is a beautiful golden brown.
- Let the cake cool in the tin for 10 minutes before carefully releasing the springform catch.
- Transfer to a wire rack to cool completely. The middle will sink slightly – this is perfect for holding fillings!
- Dust with icing sugar just before serving, or fill the sunken centre with cream and fruit.
- Don't overmix the flour.
- Mix just until the dough is combined to ensure a tender, crumbly texture.
