Gâteau Basque Recipe

Gâteau Basque is the Basque Country's signature cake: a tender, buttery shortcrust enclosing silky vanilla pastry cream, sometimes with a layer of cherry jam. It is rustic, golden and quietly elegant.

Prep time

30 mins

Cook time

45 mins

Total time

75 mins

Servings

4 servings

Calories

480

Ingredients

• 250 g plain flour
• 150 g unsalted butter, softened
• 150 g caster sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon baking powder
• 1 pinch salt
• Zest of 1 lemon
• 500 ml whole milk
• 4 egg yolks
• 80 g caster sugar (for the cream)
• 40 g cornflour
• 1 vanilla pod or 1 teaspoon vanilla extract
• 1 egg, beaten, for glazing

Instructions

1. Cream the butter and sugar, then beat in the egg, egg yolk, lemon zest and salt.
2. Fold in the flour and baking powder to form a soft dough, then chill for 30 minutes.
3. Meanwhile, heat the milk with the vanilla until just simmering.
4. Whisk the egg yolks, sugar and cornflour, then pour in the hot milk, whisking constantly.
5. Return to the pan and cook, stirring, until thick, then cool completely.
6. Line a buttered 22 cm tin with two-thirds of the dough, spread over the pastry cream and cover with the remaining dough, sealing the edges.
7. Brush with beaten egg, score a crosshatch pattern on top and bake at 180°C for 40 to 45 minutes until golden.
8. Cool completely before slicing so the cream sets.

Pro tips

• Chilling the dough makes it much easier to roll and line the tin.
• Cool the pastry cream fully, or it will melt the dough base.
• Score the top gently; deep cuts can leak cream during baking.
• The cake slices best once completely cool, and tastes even better the next day.

Frequently asked questions