Today I’m posting the recipe for the final part of our Basque-themed meal. It’s probably the most famous dessert in the French Basque country, and is known simply as ‘Gateau Basque’. In A Hundred Words for Butterfly, my characters enjoy a slice or two of it more than once!
Rather than a ‘cake’ as such, the Gateau Basque is a pie with a yummy buttery, eggy pastry, filled with a lovely egg custard flavoured with rum. There’s also a less common black cherry-filled version in some areas of the Pays Basque which are known for their cherries. Today, the pastry sometimes incorporates almond meal as well as flour, but it’s more traditional not to use it, as almonds are not a traditional part of Basque cooking. But it’s up to you!
Found on family and celebration tables and in every patisserie across the region (with people flocking to the best examples of it in town and village patisseries and fervently discussing the relative merits of each!) it’s both simple and utterly delicious, a real treat to make and to eat!
Gateau Basque (this recipe serves 6-8 people)
Ingredients for the pastry: 300 g self-raising flour (or plain flour with one teaspoon baking powder), 125 g unsalted butter (chopped into pieces), 220g caster sugar, 3 egg yolks, grated zest of one lemon
For the custard cream: ¼ litre milk, 25 g plain flour, 60 g sugar, 3 egg yolks, one tablespoon rum
Method for the pastry: In a bowl, tip in the flour, make a well in the centre, add the chopped butter, the egg yolks, and the lemon zest. (Also add in baking powder now if you are using plain flour). Mix thoroughly, working the pastry into an elastic, homogenous whole. (You can add a little water—a very small amount!– if you have trouble making it stick). Let the pastry rest for about half an hour.
Method for the cream: While the pastry is resting, mix the egg yolks, flour, sugar and rum in a bowl. Heat the milk to boiling point. Pour the hot milk onto the egg mix in the bowl, stirring the whole time. Tip the mix into a saucepan, and heat carefully, stirring as you go, till the mix is nicely thick. Do not let it catch. Turn off the heat, let cream cool.
Putting it together: Divide the pastry into two parts, roll out each of them to make two circles. Butter and lightly flour a springform cake pan, lay one of the pastry circles on the bottom, then put in the thick, cooled cream. Put the second circle on top, crimp the pastry edges together so cream is completely hidden. With a fork, score the top of the cake (without going right through), brush with a little reserved egg white and put in a hot oven for 30 minutes.
Serve warm or cold (the cake keeps really well–that is, if you can hold off eating it all!)