Do it yourself (or not),  Recipes

The “gateau basque” (Basque cake)

That cake, for me, tastes like summer and vacations. So, it has to be what to bake when we need some sun in winter.  While I was at it, I also got back those basque cup and plate (I only miss an Espelette chili pepper cord to complete the picture).

 Cet article est également disponible en français ici >>>

Strangely (or not), that is very difficult to find the gateau basque true recipe. I mean, with a dough that is close to a shortbread texture. Most often, you obtain something a bit spongy which not at all what it is supposed to be. So, yes, the nearly shortbread texture makes it a bit dry (just a bit) but that is peeeerfect with tea.

You will need:

  • 90 gr salted butter (or classic butter + a teaspoon of salt)
  • 80 gr sugar
  • 2 eggs+ 1 yolk
  • 1 spoon of dark rum
  • 1 tea spoon of baking powder
  • 180 gr flour (or 130 gr flour + 50 gr ground almonds)
  • 1/2 pot of black cherry jam (imho, many other jams could be tested instead) or custard (recipe here for example)
  • Cake mold (20 cm diameter)
  • Brush

Take the butter out of the fridge in advance. When it’s soft enough, use a fork to mix it with the sugar, one egg ant the yolk, the rum and the baking powder. Then, add half the flour and mix again. Finally add the second half and mix. Make two bowls, cover and let them rest in the fridge for one hour or so.

After one hour, pre-heat the over at 150 ° and find a 20 cm diameter mold. I could not. I used a detachable handle pan instead. That worked fine. Butter and flour that mold. Beat the last egg in a bowl.

Faites deux disques de pâte dont l’un est un peu plus grand. Mettez le plus grand au fond du moule en faisant repliant le surplus vers l’intérieur. Remplissez le milieu avec la confiture. Badigeonnez le tour d’oeuf avant de poser le second disque de pâte. Appuyez bien au tour pour éviter les fuites. Badigeonnez le dessus d’oeuf. Enfournez 35-40 mn.

Make two discs of dough one of which is a little bigger. Put the bigger at the bottom of the mold and fold the surplus inwards. Fill the middle with the jam. Brush the beaten egg around before placing the second dough disc. Press well to avoid leaks. Brush the beaten egg on top. Bake for 35-40 minutes.

Voilà. Let it cool before eating.

Strawberry green tea  Kusmi, old basque tableware (similar ici ou ), old little Brown Betty teapot (similar ici)

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: