🇫🇷 France · Dessert
Gâteau Basque: Traditional Basque Cherry Cake
By eatmundo · July 6, 2026
🇫🇷 FRHailing from the French Basque Country, Gâteau Basque is a delightful cake with a tender, crumbly crust and a luscious filling, traditionally made with black cherry jam or a vanilla-rum pastry cream. This rustic yet elegant dessert offers a perfect balance of sweet and buttery flavors, making it a beloved regional specialty.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, cream together 150g unsalted butter (softened) and 150g granulated sugar until light and fluffy, about 3-4 minutes. This creates the rich base for your dough.
- 2
Beat in 3 egg yolks, one at a time, followed by 5ml vanilla extract and a pinch of salt. Mix well until fully incorporated.
- 3
In a separate bowl, whisk together 300g all-purpose flour, 50g almond meal, and 5g baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
- 4
Divide the dough into two portions, one slightly larger than the other (about 2/3 and 1/3). Wrap both in plastic film and chill in the refrigerator for at least 30 minutes to firm up.
- 5
Preheat your oven to 180°C (350°F). Lightly grease and flour a 22 cm (9 inch) round cake pan.
- 6
On a lightly floured surface, roll out the larger dough portion to fit the bottom and sides of your prepared cake pan. Carefully press it into the pan, ensuring even coverage and a small overhang.
- 7
Spread 300g of cherry jam evenly over the dough in the pan, leaving about a 1 cm (0.4 inch) border around the edge.
- 8
Roll out the smaller dough portion into a circle to cover the top of the cake. Place it over the jam, trim any excess dough, and crimp the edges to seal. Beat 1 whole egg and brush it over the top of the cake for a beautiful golden finish. You can also lightly score a crosshatch pattern.
- 9
Bake for 40-50 minutes, or until the Gâteau Basque is golden brown and a toothpick inserted into the pastry (not the jam) comes out clean. Let it cool completely in the pan before carefully removing and serving.
Frequently Asked Questions
What type of cherry jam is traditionally used for Gâteau Basque, and can I use fresh cherries instead?+
A good quality, slightly tart cherry jam with visible fruit pieces is ideal for authentic flavor and texture. While fresh cherries can be used, they release more moisture and may alter the cake's classic dense texture, requiring adjustments to the recipe.
How can I prevent the Gâteau Basque pastry from cracking when I place it over the cherry filling, or becoming too tough?+
Ensure your butter is cold but pliable when making the dough, and avoid overworking it to prevent toughness. If the dough cracks, gently press or patch it with a small piece of reserved dough, as the goal is a continuous seal to contain the filling.
How do I know when my Gâteau Basque is perfectly baked, and what should it look like?+
The Gâteau Basque is done when its top is a deep golden brown, and the pastry feels firm to the touch. A slight wobble in the very center is acceptable, as it will continue to set as it cools completely.
Can I substitute coarser almond meal with finer almond flour in Gâteau Basque, and will it affect the final texture?+
Yes, you can substitute coarser almond meal with finer almond flour, but be aware that almond flour will yield a slightly more uniform and less rustic texture. While both contribute almond flavor, the coarser meal adds a subtle chewiness traditional to the cake.
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