The authentic Basque cake recipe or gateau basque recipe is certainly the one I am most often asked for. This is logical since this cake is one of the most important dishes in the northern Basque country – French part of the Basque Country.
It is not uncommon to find it in the traditional menus of Basque restaurants, with veal axoa, piperade or Basque chicken.
So today this is the traditional and official recipe of the Basque cake from the Eguzkia pastry chefs, guardians of the know-how of the real Basque cake.
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Summary – Basque cake recipe.
FAQ on Basque cake.
It is a traditional pastry from the Basque province of Labourd. Both crunchy and soft, it can be filled with black cherry jam or custard cream
Cambo is the birthplace of the Basque cake.
In the Basque Country you will see many “king of the Basque cake”. I tasted a very good and particularly tasty one in Espelette. Everyone often has their own personal touch, so it is difficult to recommend a particular place. However, for the most traditional one, make sure it is stamped “Eguzkia”.
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More traditional Basque recipes?
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Where to eat the Basque cake in the Basque Country?
You can test it in one of the local restaurants. But for a more in-depth experience, visit the Basque Cake Festival in Cambo every early October.
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Basque cake recipe.
As explained above, each family, each baker has their own recipe for Basque cake. The one I propose to you here is that of the Eguzkia pastry chefs, a label that allows you to preserve the authentic recipe.
For the pastry.
300gr flour – 3 pinches of salt – 120gr butter – 200gr granulated sugar – 2 eggs – 2 tablespoons rum or liquid vanilla – 1 sachet of baking powder.
For the cream.
1/2l whole milk – 3 eggs – 125gr caster sugar – 40gr flour – 2 tablespoons rum or liquid vanilla.
Temps nécessaire : 1 heure et 10 minutes.
Preparation time: 30mins
Cooking time: 40 minutes at 160°
- Mix the softened butter and granulated sugar in a bowl.
- Add flour, yeast, eggs, salt and flavour.
- Mix until a ball of dough forms, which must be left to harden in the refrigerator at +4°.
- Whisk the eggs and caster sugar, add the flour and mix well.
- Bring the milk to a boil.
- Precipitate half of the milk in the bowl containing the preparation, whisk for a few moments and then put it back into the rest of the milk left in the pan.
- Bring to a boil and stir constantly for 3 to 4 minutes. The cream must be well taken. Add the rum at the end of cooking and let it cool to room temperature.
- Meanwhile, butter a 22cm diameter mold, flour it. Take the dough, work it lightly, and stretch it to a thickness of 4 to 5 mm.
- Take a little more than half to fill the mold, lower the edges.
- Once the cream has cooled, garnish the pan. Stretch out the remaining dough to make the “lid”. Brown it with an egg and scratch it with a fork or have fun trying to draw a Basque cross.
- Bake at 160° for about 40 minutes.
What to drink with a Basque cake?
To stay “local”, I recommend a sweet Jurançon, that is found close to Pau.
With less sugar than Monbazillac, it will be a perfect match for Basque cake.
If you do not wish to opt for a full-time guide but still want to enjoy a one-day gastronomic tour, you will find many tours to try traditional Basque cuisine on the Get Your Guide website.
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Conclusion – Basque cake recipe.
Have you ever tasted the Basque cake? Do you know of another sweet Basque speciality that you have had the opportunity to try? Tell us about your experience in the comments below.
For another Basque sweet recipe, don’t miss Saint Jean de Luz macaroons
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