225g plain flour

250g golden caster sugar, plus extra 1 tsp

250g quality salted butter, chilled and cut into cubes

5 free-range egg yolks

1 free-range egg white

1 Taylor & Colledge Vanilla Bean Pod, seeds scraped

2 tbsp Taylor & Colledge Vanilla Bean Paste, to serve

200ml crème fraiche, to serve

1. Heat the oven to 180C/160C fan/gas 4 and grease and line a 23cm springform cake tin. Add the flour and sugar to a food processor and pulse for about 5 secs. Add the cubed butter and continue to pulse until the mixture resembles breadcrumbs. Add the yolks and the Taylor & Colledge Vanilla Bean Pod seeds and pulse again until the dough comes together.

2. Press the soft dough into the cake tin. A good tip is to press gently using a little piece of greaseproof, to smooth to the edge of the tin. Chill for 30 mins. Meanwhile, beat the extra 1 tsp of caster sugar into the egg white with a pinch of salt. Using a fork, make criss-cross lines on the surface of the cake and brush with the egg wash. Bake for 40-45 mins, until golden, then leave to cool slightly before serving.

3. When ready to enjoy, gently stir the Taylor & Colledge Vanilla Bean Paste and crème fraiche together in a small bowl to create a ripple effect and serve alongside the Breton cake.