I came across this traditional recipe for le Gateau Basque when we stayed in a small village in the Pyrenees Atlantiques, just inland from St Jean de Luz and Biarritz. These traditional cakes are very popular with the locals, who come to the weekend markets and stock up for family parties. They are standard fare on dessert menus in restaurants and hotels in the region.
What is Gateau Basque?
Dating from the 18th century, the cake consists of a butter and sugar pastry dough (pâte sablée) with either of two fillings: a vanilla or almond crème pâtissier, with or without a local black cherry jam. Apparently, the cherry variety is the oldest, suggesting that early Gateaux Basques may have been made with bread. More specifically, they were made using luscious Xapata cherries, which are native to the Basque Country.
The two versions are distinguished by the patterns on the top: a cross hatch pattern means the filling is cream, and a Basque rounded cross (lauburu) has a black cherry jam filling. In some ways the Gateau Basque resembles our own Bakewell Tart and makes a stunning dessert served with custard (crème anglaise) or crème fraiche.
This is Laurence’s recipe for Gateau Basque.
What do you need?
200g butter
320g caster sugar
½ tsp salt
6 egg yolks + 3 whole eggs
450g plain flour
1 sachet (7g) baking powder
500ml milk
1 vanilla pod
2 tbsps golden rum
Black cherry preserve
How to bake it?
Make the pastry. Put 100g butter (cut into small pieces), 200g caster sugar and the salt into a bowl. Rub in well and then incorporate 4 egg yolks and 2 eggs. Work to a smooth (not sticky) dough. (Tip: don’t overwork the dough). Sift the flour and baking powder together and mix into the dough, forming a ball. Wrap in clingfilm and chill for at least 30 minutes.
Make the filling. Pour the milk and vanilla pod into a pan. (Tip: Rinse the pan beforehand with water to prevent the milk from sticking). In a bowl, beat 120g caster sugar, 2 egg yolks and the remaining whole egg until it is frothy. Bring the milk and vanilla pod to the boil and then remove the vanilla pod. Remove the pan from the heat and gradually pour half of milk onto the egg mixture, stirring all the time. Then pour this mixture onto the remaining milk in the pan and heat gently, again stirring all the time until the mixture becomes thick. Remove from the heat and add the rum. Cover with clingfilm and allow to cool at room temperature.
Roll out the pastry dough to about ½ cm thick and cut 2 circles to the size of the 20 cm tart/flan dish. Place the first circle in the dish and spread jam over the base. Pour the filling to 2 cms from the edge of the dish. Lay the second pastry circle over the top and press together. Brush with beaten egg and make a pattern by lightly scoring the top. Leave to chill again for about 30 minutes. Preheat the oven to 180C, Mark 5, 350F. Bake for about 30 to 40 minutes until the Gateau is a golden colour. Allow to cool before serving.
Basque cake festival
Every October there is a Fête du Gâteau Basque at Cambo les Bains where a local pâtissière, Marianne Hyrigoyen is reputed to have created the original recipe in the 1830s. You can also visit the Gateau Basque Museum in Sare to learn how to bake this gorgeous dessert. Practise your French – here’s the traditional recipe for Gateau Basque. Sweet memories of basking in the holiday sunshine with a slice of Gateau Basque in the Pyrenees!
Bon appetit! On egin!
You can read more about Grandma Abson’s life, her passion for baking and recipes HERE and head over to Instagram @grandmaabson to see Meryl baking with her grandchildren.
