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Sablé Breton (French Shortbread Cake) – vegetarian recipe
Stav Kogan

Sablé Breton (French Shortbread Cake)

A gloriously light, melt-in-your-mouth crumbly cake made with self-raising flour. This French Sablé Breton is an effortlessly elegant dessert, perfect with seasonal fruits and cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 -12 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • (Serves 10-12)
  • 320g (11.3 oz) / 1 1/3 cups unsalted butter, softened, plus more for the tin
  • 320g (11.3 oz) / 1 1/2 cups golden caster sugar
  • 8 large egg yolks
  • 450g (15.9 oz) / 3 3/4 cups self-raising flour
  • 1 pinch of sea salt
  • Icing sugar, for dusting
  • 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.
  • Go for the chocolate! For a decadent twist, fold in 150g (5.3 oz) (about 1 cup) of chopped dark chocolate (70% cocoa) with the flour and salt.

Method
 

  1. 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.
  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.
  8. Transfer to a wire rack to cool completely. The middle will sink slightly – this is perfect for holding fillings!
  9. Dust with icing sugar just before serving, or fill the sunken centre with cream and fruit.
  10. Don't overmix the flour.
  11. Mix just until the dough is combined to ensure a tender, crumbly texture.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 5gFat: 28g

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