Gâteau Basques

Name: Gâteau Basques
Yield: Serves 6
Cuisine: Spain
Ingredients: free-range egg and milk for glaze; 10 stoned, ready-to-eat prunes, cut into 4, or 150 g (5 oz) preserved cherries, stoned and drained; 2 medium-size free-range egg yolks; 2 teaspoons rum; 2 teaspoons cornflour, slaked in a little of the milk; 50 g (2 oz) caster sugar; 200 mls (7 oz) milk; 125 g (generous 4 oz) vanilla sugar, or caster sugar in which you store a vanilla pod; 1 coffee spoon fast-action yeast; 3 medium-size free-range eggs; 40 g (1 ½ oz) ground almonds; 125 g (generous 4 oz) unsalted butter; 100 g (4 oz) plain flour

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This traditional Basque pastry is not a soft, moist sponge, but has a slightly crumbly, biscuity quality.

Ingredients

125 g (generous 4 oz) unsalted butter
100 g (4

Europe
Spain
Dessert
Vegetarian
Mediterranean

Method

Melt three-quarters of the butter, and use the rest to butter a cake tin about 22 cm (9 inches) in diameter and 7.5-10 cm