Gateau Breton with Prunes, Mace and Poppyseeds
- 425g prunes in natural juice, pitted and chopped
- 1/2 cup dry sherry
- 1/4 cup dark honey
- 1/2 cup toasted poppyseeds, ground*
- 2 Tbsp lime marmalade
- 250g unsalted butter, at room temperature
- 200g caster sugar
- 50g dark brown sugar
- 1/2 tsp ground mace**
- pinch salt
- 6 egg yolks
- 450g plain flour
- 50g rye flour***
- juice of 1 lemon
- 1 egg, beaten
- marinated prunes and heavy cream, to serve
*Toasted poppyseeds are available at continental grocers. Alternatively, toast and grind in a spice grinder, or toast and use whole.
**Mace is available from good food suppliers and online. If unavailable, use ground nutmeg instead.
***If unavailable, use additional plain flour instead.
- Preheat oven to 170°C. Combine the prunes, sherry and honey in a small saucepan and set over a moderate heat. Once simmering, add the poppyseeds and cook until thickened. Set aside to cool, then mix in the marmalade.
- Combine the butter, brown sugar, mace and salt in the bowl of an electric mixer, then beat with the paddle attachment on medium speed for 5 minutes, until very light. Beat in the egg yolks one at a time.
- Sift the flours over the butter mixture, then fold in gently, adding the lemon juice 1 teaspoon at a time. Divide into two pieces and roll out to 24cm discs between sheets of baking paper.
- Press one disc into the bottom of an oiled 22cm fluted tart ring. Pipe the prune mix over, then drape the second pastry disc on top, crimping the edges to seal. Refrigerate until completely firm.
- Brush the top with beaten egg, then score decoratively. Bake for 30-35 minutes, until golden. Cool on a wire rack, then serve with marinated prunes and heavy cream.