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    Gâteau Basque, Gâteau Basque recipe Spanish Dessert Recipes 5 1 5 0

    Gâteau Basque

    • Serves 8 people
    • Complexity Easy
    Prep time
    2hr 5 mins
    Cook time
    45 mins
    Total time
    2hr 50 mins
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    • 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


    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.


    1. 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.
    2. 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.
    3. 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.
    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.

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