Gâteau Basque

Method

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1. Make the pastry cream first: heat the milk with the vanilla, whisk the yolks, sugar and cornflour to a paste, combine, and cook whisking until it thickens and boils for a full minute. Beat in the butter, cover the surface and chill completely.

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2. For the dough, beat the butter and sugar for 4 minutes until pale, then beat in the eggs, yolk, rum and lemon zest.

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3. Fold in the flour, ground almonds, baking powder and salt until it just comes together. It will be soft and sticky.

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4. Divide into two portions, one slightly larger, wrap and chill 2 hours.

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5. Press the larger portion into the base and up the sides of a 22 cm springform tin, about 8 mm thick.

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6. Beat the cold pastry cream smooth and spread it inside, leaving a 1 cm border clear.

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7. Roll the second portion between baking paper into a disc and lay it over the top, pinching the edges to seal.

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8. Chill 30 minutes, then brush with the yolk glaze and score a crosshatch across the top with a fork.

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9. Bake at 180°C / 350°F for 45 to 50 minutes until deep golden. Cool completely in the tin before releasing.

   Mark done Start 45 min timer

Chef’s Tips

• The dough is sticky by design. Chill it rather than adding flour.
• Cool it fully. Cut warm, the pastry cream runs and the whole thing collapses.
• For the cherry version, swap the cream for 300 g of black cherry jam — the Basque original.

Pairing Suggestions

• Coffee
• A glass of Jurançon
• Fresh cherries alongside

Storage & Reheating

Keeps 4 days in an airtight tin. Do not freeze — the pastry cream separates.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.