If you’ve ever wanted to taste the very soul of French Basque baking, this Gateau Basque Cake is your delicious ticket. With its tender, buttery crust and luscious filling of either silky pastry cream or tart cherry jam, every bite offers a dose of rustic comfort and old-world charm. Whether you’re looking to impress at your next brunch or simply indulge yourself with an afternoon treat, this cherished recipe brings a slice of the Basque countryside directly to your kitchen.
Ingredients You’ll Need
Gateau Basque Cake keeps it classic and simple, letting a few quality ingredients shine. Each building block brings its own unique flavor and texture, so don’t skip or substitute unless you absolutely must – these are essential to getting that authentic, dreamy finish!
- All-Purpose Flour: Forms the sturdy, tender base for the rich cake layers – no fancy flour needed.
- Baking Powder: Just a teaspoon gives the cake a gentle lift, keeping it light without fluffiness.
- Salt: A pinch enhances both the sweetness and depth of the cake.
- Unsalted Butter: Softened butter equals that beloved melt-in-your-mouth crumb; quality counts here.
- Granulated Sugar: Sweetens the cake and helps whip up that light, airy texture.
- Large Eggs: The key to a rich and cohesive dough; fresh eggs yield the best results.
- Large Egg Yolks (divided): Extra yolks add luxuriousness to the dough and give the topping a golden sheen.
- Pure Vanilla Extract: Infuses the crust with warm, aromatic sweetness.
- Almond Extract: Just a dash gives Gateau Basque Cake its subtly nutty, signature flavor.
- Pastry Cream or Cherry Jam: Traditional and irresistible – go custardy or fruity to make the cake your own.
How to Make Gateau Basque Cake
Step 1: Prep Your Pan and Oven
Begin by heating your oven to 350°F (175°C) and lightly greasing a 9-inch springform pan. The springform is ideal for easy removal later, keeping those beautiful layers totally intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This quick step ensures even distribution and avoids floury pockets in your finished cake.
Step 3: Cream the Butter and Sugar
With a large mixing bowl and a hand mixer (or a strong arm), cream your softened butter and sugar until pale and fluffy. This not only helps dissolve the sugar, but creates a delicate, melt-in-your-mouth texture in every slice.
Step 4: Add Eggs and Extracts
Beat in one egg at a time, followed by one egg yolk. Add both vanilla and almond extracts for that classic Gateau Basque Cake aroma and lovely depth of flavor. Mix until everything is smooth and glossy.
Step 5: Combine and Form the Dough
Gradually mix the dry ingredients into the wet until a soft, flexible dough forms. Don’t overmix – you’re looking for cohesion without toughness.
Step 6: Build the Base
Divide the dough into two pieces, keeping one portion a little bigger. Press the larger piece evenly across the bottom of your prepared pan and about one inch up the sides. Take your time to get an even, sturdy base for your filling.
Step 7: Add the Filling
Now the ultimate decision: rich pastry cream or tangy cherry jam? Spread your chosen filling evenly across the dough base, making sure to leave a small border all around for perfect sealing later.
Step 8: Top and Seal
Roll the remaining dough into a circle that will cover your cake. Gently lay it over the filling and pinch the edges with the base dough to seal all that goodness inside. This step ensures the Gateau Basque Cake emerges from the oven without losing a drop of its decadent filling.
Step 9: Egg Wash and Pattern
Mix the remaining egg yolk with a teaspoon of water, then brush over the cake’s surface. Take a fork and create a classic crosshatch pattern – a simple yet striking tradition that instantly transports you to the Basque countryside.
Step 10: Bake and Cool
Bake your Gateau Basque Cake for 35–40 minutes, or until the top is a gorgeous golden brown. Let it cool completely before you attempt to remove it from the pan. Slicing too soon can cause the filling to spill or the crust to crumble, so patience is sweetly rewarded!
How to Serve Gateau Basque Cake
Garnishes
A light dusting of powdered sugar instantly elevates the Gateau Basque Cake, highlighting each golden groove of the crosshatch crust. For a more luxurious look, add a dollop of freshly whipped cream or a few ripe cherries on top. The dreamy contrast between the tender cake and fluffy topping is simply irresistible!
Side Dishes
This cake deserves to be the star, but pairing it with a scoop of vanilla ice cream, a splash of crème anglaise, or a modest fruit salad will make dessert extra special. Serving with espresso or a pot of black tea balances the richness and completes the experience.
Creative Ways to Present
If you’d like to wow your guests, slice the Gateau Basque Cake into slender wedges and serve on vintage plates for a rustic French touch. For special occasions, decorate the outer rim with edible flowers or candied citrus peel, echoing both seasons and celebration. Mini Gateau Basque Cakes made in individual tart pans are another adorable way to share the love.
Make Ahead and Storage
Storing Leftovers
Your freshly baked Gateau Basque Cake will keep beautifully at room temperature, lightly covered, for up to three days. In fact, many agree it tastes even better the next day as the sweet flavors meld and deepen.
Freezing
This cake is surprisingly freezer-friendly. Wrap leftover slices tightly in plastic wrap and slide them into a freezer bag. Stored this way, Gateau Basque Cake will stay fresh for up to two months – just thaw slices at room temperature before serving.
Reheating
While Gateau Basque Cake is typically served at room temperature, you can gently warm slices in a low oven for 5–7 minutes if you prefer that just-baked aroma. Be sure not to overheat, which could dry out the cake or melt your filling.
FAQs
Can I use a different type Dessert
Absolutely! While cherry jam is most traditional for Gateau Basque Cake, apricot, raspberry, or even fig jam can be delightful. Just aim for a not-too-runny, high-quality jam so the filling stays put and flavors shine through.
Do I need any special equipment to make this cake?
A 9-inch springform pan works best for easy unmolding and neat slices, but you can use a regular cake pan lined with parchment paper if that’s what you have on hand.
Is Gateau Basque Cake supposed to be served warm or cold?
Traditionally, it’s served at room temperature. Allowing the cake to cool completely helps set the filling and allows the subtle almond and vanilla notes to develop their full flavor.
Can I make the dough ahead of time?
Yes, you can prepare the dough the day before and refrigerate it tightly wrapped. Bring it out to soften slightly before pressing into the pan, so it’s easy to handle but still holds its shape.
What’s the difference between pastry cream and cherry jam filling?
Pastry cream creates a rich, creamy, custard-like center, while cherry jam adds a tart, fruity punch. Both are classic, so choose based on your craving or try them both to see which you prefer!
Final Thoughts
If you’re ready to turn your kitchen into a cozy corner of the French Basque region, this Gateau Basque Cake is as rewarding as it is delicious. Every slice promises old-world comfort and a touch of celebration – so don’t hesitate to try it and share a little Basque sweetness with friends and family!
Print
Gateau Basque Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and traditional flavors of a Gateau Basque Cake with this easy-to-follow recipe. This French butter cake features a tender pastry with a luscious cherry jam or creamy pastry cream filling, encased in a golden crust. Perfect for dessert or a sweet treat any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks (divided)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup pastry cream or cherry jam (traditional filling)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs, egg yolks, vanilla extract, and almond extract.
- Combine and Divide Dough: Gradually mix in dry ingredients to form a soft dough. Divide into two portions.
- Assemble Cake: Press larger dough portion into pan, spread filling, add top dough, seal edges.
- Finish and Bake: Brush with egg wash, create pattern, and bake for 35–40 minutes until golden.
- Cool and Serve: Cool completely, then slice and enjoy!
Notes
- Pastry cream and cherry jam offer delicious filling options.
- Cake stays fresh for 2–3 days at room temperature.
- Flavors meld and improve the next day.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French (Basque Region)
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
