Here’s a new version of the Basque cake, spotted in issue 37 of Fou de Pâtisserie magazine. A version “inspired by Christophe Adam”, because I used a different Basque cake recipe, the one I’d already had the chance to test with Pablo Gicquel’s Basque cake, and above all, I didn’t follow the chef’s apple pear compote recipe at all, as it seemed ultra-sweet to me.
Personally, if the fruit is good, it speaks for itself. Here, I added the equivalent of one tablespoon of vanilla sugar, but that’s all. The chef indicated 300 g of sugar for 1.2 kg of fruit, so I don’t know how you make your compotes, but I find that amount of sugar crazy :O
I also tried a different decoration for this cake, depicting the Basque cross as well. It’s rather nice, even if the pattern is actually fairly subtle after baking. I was able to bring this dessert along and enjoy it with the family, and everyone liked it. It’s simple to make, it’s very good. In short, it would be a shame to go without!
Ingredients & method
3 components · Full recipe
Dough
For a 20 cm (7.9 in) Basque cake (serves 8)
Ingredients
- 200 g (7.1 oz) flour
- 100 g (3.5 oz) sugar
- 100 g (3.5 oz) softened butter
- 2 egg yolks
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon vanilla extract
- Zest of ½ lemon
- 1 egg yolk + 1 tablespoon milk (for the egg wash)
Method
1
In a large bowl, mix together the flour, baking powder, salt, sugar, vanilla extract and lemon zest.
2
Add the softened butter, cut into small pieces, and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
3
Add the egg yolks and bring the dough together until smooth and homogeneous. Do not over-work it.
4
Divide the dough into two portions, roughly two-thirds and one-third. Wrap each in cling film and refrigerate for at least 1 hour.
Apple and Pear Compote
Ingredients
- 4 apples (e.g. Golden or Braeburn)
- 3 pears
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 star anise
- Juice of ½ lemon
Method
1
Peel, core and dice the apples and pears into small cubes.
2
Place in a saucepan with the sugar, lemon juice, cinnamon and star anise. Cook over medium heat, stirring occasionally, for about 20–25 minutes until the fruit is soft and most of the liquid has evaporated. You want a fairly thick compote, not a runny one.
3
Remove the star anise, transfer to a bowl and leave to cool completely.
Assembly and Baking
Ingredients
- None
Method
1
Preheat the oven to 180°C fan. Butter and flour a 20 cm (7.9 in) round cake tin.
2
Take the larger piece of dough from the fridge and roll it out between two sheets of baking paper to a circle slightly larger than your tin (about 24 cm (9.4 in) diameter). Carefully lift and press it into the tin, lining the base and sides up to the rim.
3
Spread the cold compote evenly over the base, leaving a small border around the edge.
4
Roll out the second piece of dough to a circle the same size as the tin (20 cm (7.9 in)) and place it on top of the compote. Pinch the edges together to seal, folding the excess dough from the sides over the lid and pressing firmly.
5
Brush the top with the egg wash. Use a fork to draw the traditional cross-hatch pattern on the surface.
6
Bake for 35–40 minutes until golden. Leave to cool before unmoulding. The cake keeps well for 3–4 days in an airtight tin.
Gallery
