Joanne Harris, Fran Warde

Gâteau Basque

Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 45

Appears in
The French Market
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This delicious, moist cake originates from the Basque region, where almonds are plentiful and are used in many types of pastry.

Ingredients

For pâte à l’amande

  • 225 g butter, plus extra for greasing
  • 300 g plain flour
  • 50

Method

Butter a 25 cm high-sided flan ring and baking sheet.

Sift the flour into a large bowl, add the butter and rub together with your fingertips until it resembles breadcrumbs. Add the ground almonds, icing sugar and lemon zest, and mix in thoroughly. Whisk the egg yolks, add and mix in with a