Gâteau Basque Recipe

gateau basque decorated with orange zest.

4.98 from 42 votes

This recipe for gâteau Basque (Basque cake) is perfect alongside coffee, tea, or anything else for that matter! You need only a handful of ingredients to make this delicious dessert.

Prep Time1

Cook Time45

Chill Time15

Total Time2

Course: Dessert

Cuisine: Basque

Diet: Vegetarian

Servings: slices

Calories: 454.9kcal

Author: Lauren Aloise

Ingredients

For the Pastry Cream

1 ¼ cups whole milk
1 tablespoon orange zest
1 egg
1 egg yolk
⅓ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Cake Batter

⅔ cups unsalted butter softened
¾ cups granulated sugar
2 eggs at room temperature
2 cups all-purpose flour
1 teaspoon baking powder

For the Glaze

1 egg yolk
¼ cup whole milk

US Customary - Metric

Instructions

Making the Pastry Cream

Pour the milk into a medium saucepan, then add the orange zest and bring to a simmer.
Meanwhile, beat the egg, yolk, flour, cornstarch, and vanilla extract until it's pale yellow, thick, and paste-like.
Once the milk is hot, slowly add it to the egg mixture, whisking constantly.
Pour the custard back into the saucepan and set over medium heat. Whisk constantly until the mixture boils and thickens, about 3-4 minutes.
Push the pastry cream through a sieve into a heatproof container. Press a piece of plastic wrap onto the top to prevent a skin from forming, then chill in the fridge.

Preparing the Cake

Preheat the oven to 350°F (180°C). Grease and line a 7-inch (18 cm) springform tin or cake tin with parchment, then lightly dust with flour.
Whisk the flour and baking powder in a large mixing bowl.
Beat the butter and sugar in a large bowl until smooth and creamy. Add the eggs (not the extra yolk) one at a time, beating well between each one.
Gradually mix in the flour mixture until the batter is smooth and combined. Transfer to a piping bag fitted with a large round nozzle.
Pipe a spiral of batter to cover the base of the tin, then pipe a single circle around the outside of the tin to form a wall about 1 inch (2 cm) high.
Fill the center of the tin with the pastry cream, then smooth the top. Pipe the remaining batter over the top of the pastry cream to seal, making sure the top is smooth. Chill in the fridge for at least 15 minutes.
Combine the egg yolk and ¼ cup (60 ml) of milk, whisking until well combined. Brush the mixture over the top of the cake and use a fork or knife to score a faint crosshatched pattern on top.
Bake the gâteau until it's well risen and golden brown, about 45 minutes.
Let the gâteau cool completely on a wire rack. If you used a springform tin, remove it from the pan after 10-15 minutes of cooling. Serve by itself or with cherry preserves.

Notes

Whisk the pastry cream continuously when thickening it to prevent burning. Sieving it afterwards should remove any lumps.
Be sure to use room temperature ingredients in the cake batter for a good texture and well-combined mixture.
Want to try the cherry version of gâteau Basque? Skip the pastry cream and fill the gâteau with cherry preserves or compote. Use the cake batter to create a Basque cross (lauburu) on top instead of the crosshatched pattern.

Nutrition