WE ARE STILL OPERATING HOME DELIVERIES!
We're currently experiencing extremely high demand, with a 1 to 2 day delay on delivery date. Please rest assured that we're doing everything we can to get your order to you as quickly as possible.

Total: £0.00

Blog Menu

Product was successfully added to your shopping cart.

Gâteau Basque

2hr 50 mins

8 people

Prep Time

2hr 5 mins

Cook Time

45 mins

Total Time

2hr 50 mins

Gâteau Basque is a traditional dessert from the Basque region of France, typically filled with black cherry jam or pastry cream. It is traditional to mark a Basque lauburu cross on the top, if the cake is filled with black cherry jam, or to use a crosshatch pattern using a fork if the cake filled with pastry cream.

Ingredients
Method

200g butter softened, plus extra to grease the flan case
250g plain flour
2.5g salt
100g ground almonds
175g caster sugar, plus extra to dust the gateau before baking
2.5g powdered yeast
1 whole egg
2 egg yolks
For the cherry jam:
500g fresh cherries, pitted
400g caster sugar
50ml brandy
Some cherry bones wrapped in a piece of muslin cloth
2 tbsp apple pectin

To make the pastry, mix in a bowl the flour, salt, grounds almonds, sugar and yeast. Add the butter in small cubes mixing well, followed by the whole egg and 1 of the egg yolks slowly to make up the dough. Wrap in cling film and allow to rest for 20 minutes in the fridge.
For the cherry jam, smash the cherry bones and place in a muslin cloth, tie up. In a large shallow pan, place the cherries, sugar and muslin bag and cook slowly for an hour. Remove from the heat, add the cognac, pectin and boil for another 5 minutes before cooling down.
To assemble the gâteau, grease a 22cm flan case with the extra butter and some caster sugar. Roll out half of the pastry to about 3mm thick and 30 cm diameter and lay on the base of the tin, covering all borders and pressing well with your fingers. Spoon the cold cherry compote around all the tart. Roll the other half of the pastry again to about 3mm thick and 30 cm diameter and place on top of the tart, sealing well all corners between both pastries. Trim the excess pastry around the corners with the help of some scissors. Place in the fridge to chill for 15 minutes whilst you pre-heat your oven to 180˚C/356°F/Gas Mark 4.
Brush the egg yolk over the top of the gateau, then use a fork to score lines across the top in a diamond pattern. Bake in the oven for 45 minutes. Once the gâteau is cooked, remove from the oven and allow to cool before serving.

Ingredients

200g butter softened, plus extra to grease the flan case
250g plain flour
2.5g salt
100g ground almonds
175g caster sugar, plus extra to dust the gateau before baking
2.5g powdered yeast
1 whole egg
2 egg yolks
For the cherry jam:
500g fresh cherries, pitted
400g caster sugar
50ml brandy
Some cherry bones wrapped in a piece of muslin cloth
2 tbsp apple pectin

Method

To make the pastry, mix in a bowl the flour, salt, grounds almonds, sugar and yeast. Add the butter in small cubes mixing well, followed by the whole egg and 1 of the egg yolks slowly to make up the dough. Wrap in cling film and allow to rest for 20 minutes in the fridge.
For the cherry jam, smash the cherry bones and place in a muslin cloth, tie up. In a large shallow pan, place the cherries, sugar and muslin bag and cook slowly for an hour. Remove from the heat, add the cognac, pectin and boil for another 5 minutes before cooling down.
To assemble the gâteau, grease a 22cm flan case with the extra butter and some caster sugar. Roll out half of the pastry to about 3mm thick and 30 cm diameter and lay on the base of the tin, covering all borders and pressing well with your fingers. Spoon the cold cherry compote around all the tart. Roll the other half of the pastry again to about 3mm thick and 30 cm diameter and place on top of the tart, sealing well all corners between both pastries. Trim the excess pastry around the corners with the help of some scissors. Place in the fridge to chill for 15 minutes whilst you pre-heat your oven to 180˚C/356°F/Gas Mark 4.
Brush the egg yolk over the top of the gateau, then use a fork to score lines across the top in a diamond pattern. Bake in the oven for 45 minutes. Once the gâteau is cooked, remove from the oven and allow to cool before serving.

Add To Basket

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Ibérico Ham and Dulce de...

47 mins

8 to 10 people

Ibérico Ham Croissants

6hrs 45mins

6 people

Bonito Tuna Balls in Tomato...

1hr 05 mins

4 people

Albondigas al Jerez

45 mins

6 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Ibérico Ham and Dulce de Leche Brownies
September 9, 2020
Ibérico Ham Croissants
May 19, 2020
Bonito Tuna Balls in Tomato Sauce
May 10, 2020

Do you want 10% OFF your first order?*

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG