Gâteau Basque (Basque Cake) Recipe

• 1 2/3 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 10 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs (1 for dough, 1 for egg wash)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon finely grated lemon zest
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 3 large egg yolks
• 1/4 cup granulated sugar (for pastry cream)
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter (for pastry cream)
• 1/2 cup cherry preserves (preferably black cherry)

Gâteau Basque Instructions

1. In a large bowl, whisk together 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt until well combined.
2. In another bowl, beat 10 tablespoons softened unsalted butter with 3/4 cup granulated sugar until light and creamy.
3. Add 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1 teaspoon finely grated lemon zest to the butter mixture, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
5. Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
6. While the dough chills, pour 1 cup whole milk into a saucepan, add 1/2 vanilla bean (split and seeds scraped), and heat until just simmering. Remove from heat and let steep for 10 minutes.
7. In a bowl, whisk together 3 large egg yolks, 1/4 cup granulated sugar, and 2 tablespoons cornstarch until smooth and pale.
8. Remove the vanilla bean pod from the milk, then slowly whisk the warm milk into the egg yolk mixture.
9. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 2-3 minutes.
10. Remove from heat and whisk in 2 tablespoons unsalted butter until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and cool completely in the refrigerator.
11. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch tart pan or cake pan.
12. On a lightly floured surface, roll out one disc of dough to fit the bottom and sides of the prepared pan, about 1/4 inch thick. Press the dough gently into the pan and trim any excess.
13. Spread the cooled pastry cream evenly over the dough base, then dollop and gently swirl 1/2 cup cherry preserves over the pastry cream.
14. Roll out the second disc of dough to form the top of the cake. Place it over the filling, pressing the edges to seal with the bottom crust. Trim any excess dough.
15. Beat the remaining egg and brush it over the top of the cake. Use a fork to create a crosshatch pattern or other traditional decoration on the surface.
16. Bake the cake for 40-45 minutes, or until the top is golden brown and the edges are set.
17. Let the cake cool completely in the pan on a wire rack before unmolding and serving.