Gâteau breton au blé noir (buckwheat cake from brittany)
Cakes
Armenian cuisine
Somewhere between a soft shortbread and a dense pound cake, the hearty Gateau Breton has been a mainstay at bakeries in Brittany since 1863 when it won first prize in its class at l’Exposition Universelle de Paris. A non-buckwheat version of the gateau is also common, but I love the deep, nutty flavor imparted by the blé noir. Slice in diamond shapes, as is tradition, and serve with a cup of coffee for a lovely morning treat. <br /> <br />For more about the gateau: http://bit.ly/2hkpplf <br />
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