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Breton Buckwheat Cake
- For the cake:
- 7/8 cup (140g) buckwheat flour
- 1 cup (140g) all-purpose flour
- 1/2 teaspoon plus 1/3 teaspoon fleur de sel
- 1/4 teaspoon ground cinnamon
- 1/2 pound (240g) unsalted butter, at room temp
- 1 cup (200g) sugar
- 4 large egg yolks
- 1 large egg
- 3/4 teaspoon vanilla extract
- 2 tablespoons dark rum
- For the glaze
- 1 large egg yolk
- 1 teaspoon milk
Directions:View on 101 Cookbooks
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