Breton Cake

version française


150 g of melted half-salt butter, 150 g powder sugar, 150 g of flour, 4 eggs (separate yellow from white), 1 coffee spoon of liquor of orange blossom, 10g of baking powder mixed in 10cl of milk.
Firmly mix in a terrine butter, sugar then flour and liquor of orange blossom. Let rest about one hour covered. Buttered a round cake tin (about 5 cm height and 20 cm in diameter). Firmly stiff eggs white, mix them slowly to the dough. Pour the dough in the cake tin , cook 40 minutes in a moderate oven without covering.