Breton ButterCake

"No matter how you choose to make this cake, gluten-free or not, it is delicious. It's buttery and even though it looks dense it retains a lightness. The egg and milk wash topping give the final cake a custard note that is really nice. I give you weights for the ingredients. Here is why. In the original recipe it calls for 4 cups of all-purpose flour at 475 grams. Not all flours weigh alike. Weighing out 4 cups of King Arthur Gluten Free Flour, it weighed in at 600 grams. When baking I like to use a scale. While it is backwards and I should have used less gluten free flour I didn't. I went with 600 grams of gluten free flour just to see what would happen and, again, I really liked the result. You can use either flour, it is your choice. You will also notice it calls for salted butter. That is not the norm in baking. It is not a mistake. Without the salt this cake won't be the same so purchase salted butter...."