Basque cake

Basque cake

Gâteau basque

By
From
Luke Nguyen's France
Serves
8-10
Photographer
Alan Benson

A classic dessert from the Basque region, this recipe features layers of cake that sandwich a rum-spiked creamy custard. The filling is also often made with jam or preserved fruit, and the cake with almond meal.

Ingredients

Quantity Ingredient
300g butter
300g caster sugar
3 eggs
1 egg, separated
500g plain flour
10g fresh yeast
1 quantity Rum custard

Method

  1. Place the butter, sugar and a pinch of sea salt in a large mixing bowl. Using your hands, crush the ingredients together until well combined. Add the eggs and extra egg yolk, using your hands to combine.
  2. Add the flour and yeast, and continue mixing with your hands for 2 minutes, or until combined. Scrape the mixture onto a floured work surface and knead to form a smooth dough. Wrap in plastic wrap and rest in the refrigerator for at least 6 hours, or overnight.
  3. Preheat the oven to 200˚C. Grease and line a 23.5 cm x 4 cm round baking tin.
  4. Remove the dough from fridge and cut it in half. Set aside one portion. Knead the second portion on a floured work surface for 1 minute, to soften it. Using a rolling pin, flatten the dough out into a round base, about 5 mm thick. Using a 24 cm round cutter and a small knife, cut the dough into a circle.
  5. Place in the prepared baking tin, then spread the custard over, leaving a 1 cm border around the edge.
  6. Repeat the rolling and cutting process with the second portion of dough. Gently place on top of the custard, then press lightly to seal the edges. Brush the surface with the extra beaten egg white. Using a fork, make a crisscross pattern over the top of the cake.
  7. Bake for 40 minutes, or until golden brown. Serve warm or chilled.
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