Nestled in the rolling green hills of the French Basque Country, where France meets Spain, lies one of the region’s most iconic desserts: Gâteau Basque. This golden, rustic cake hides a delicious surprise inside—either a smooth pastry cream or a tangy cherry jam.

But don’t be fooled by its humble appearance. With its tender, buttery crust and rich filling, Gâteau Basque is a true treasure of southwest France—simple to look at, but bursting with flavor and tradition.

🏛️ A Sweet Slice of History

Gâteau Basque (Etxeko Biskotxa in Basque, meaning “cake of the house”) is said to have originated in the 18th century in the Basque village of Cambo-les-Bains. Traditionally baked for family gatherings and festivals, it was originally filled with black cherry jam made from the region’s prized Xapata cherries.

Later, pastry cream became a popular filling, giving rise to two “official” versions of the cake:

Cherry Gâteau Basque (traditional, fruity, rustic)

Cream Gâteau Basque (smooth, custardy, indulgent)

Today, both are celebrated, and the cake is even honored with its own Basque Cake Festival every October in Cambo-les-Bains.

🛒 Ingredients (Serves 8)

For the dough (pâte sablÊe):

250 g unsalted butter, softened

200 g sugar

2 large eggs

1 egg yolk (for glazing)

350 g all-purpose flour

1 tsp baking powder

Pinch of salt

Zest of 1 lemon (or orange, optional for fragrance)

For the filling (choose one):

Option A – Pastry Cream:

500 ml milk

4 egg yolks

100 g sugar

40 g cornstarch

1 vanilla bean (or 1 tsp vanilla extract)

Option B – Black Cherry Jam:

250 g good-quality black cherry jam (Basque Xapata if available)

🔪 Step-by-Step Preparation

1. Make the pastry cream (if using)

Heat milk with the vanilla bean.

In a bowl, whisk yolks, sugar, and cornstarch.

Pour hot milk gradually into the egg mixture, whisking constantly.

Return to the pan and cook until thickened.

Cover with cling film (touching the surface) and let cool completely.

2. Prepare the dough

Cream butter and sugar until pale and fluffy.

Beat in the eggs one at a time.

Add flour, baking powder, salt, and zest.

Mix until dough comes together, then wrap and chill for 1 hour.

3. Assemble the gâteau

Preheat oven to 180°C (350°F).

Divide dough into two portions (one slightly larger).

Roll out the larger portion and line a greased cake tin.

Spread filling (pastry cream or cherry jam).

Roll out the second dough portion and place on top, sealing the edges.

Brush with egg yolk and score a criss-cross pattern on top (a Basque signature).

4. Bake

Bake for 40–45 minutes until golden brown.

Let cool before slicing.

🍷 Serving Suggestions

Serve at room temperature, with coffee or a dessert wine such as Jurançon.

A dollop of whipped cream or fresh cherries on the side enhances its richness.

Best enjoyed the next day when flavors have melded beautifully.

💡 Tips & Variations

Authentic Basque touch: Always score the top with a fork in a lattice or crosshatch pattern.

Filling debate: Pastry cream (à la crème) is common in the French Basque region, while cherry jam (à la confiture) is the traditional version near the Spanish border.

Storage: Keeps well in an airtight container for 3–4 days. Flavors deepen with time.

Twist: Some modern bakers combine both jam and cream layers for a decadent hybrid.

🌟 Final Thoughts

Gâteau Basque is more than just a cake—it’s a symbol of home, heritage, and hospitality in the Basque Country. With its rich dough and luscious filling, it’s a dessert that’s rustic yet refined, perfect for family gatherings, holidays, or simply savoring a taste of French tradition.

A slice of Gâteau Basque is like a journey to the Pyrenees—where the air is sweet, the traditions strong, and the flavors unforgettable.