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Basque Cake

Serves: 8Category: CakesRecipe Course: DessertMachine: Cooking machineTotal time (min.): 200
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This traditional cake is found all over Northern Spain and Southern France and has a buttery, soft crust containing a set pastry cream flavoured with vanilla - some recipes use a cherry compote filling instead. Delicious served on its own, or with whipped cream, or fruit compote.

Ingredients

Tools

Method

  1. Fit whisk tool to CookEasy+ bowl
  2. Fit CookEasy+ bowl to CookEasy+
  3. Add caster sugar, egg yolk and all purpose flour to the CookEasy+ bowl
  4. Attach lid to CookEasy+ bowl
  5. Mix with filler cap removed - 30 sec, speed 5
  6. Mix with filler cap removed - 30 sec, speed 8
  7. Then add milk and vanilla extract to the CookEasy+ bowl
  8. Cook with filler cap removed - 10 min, 90°C, speed 4
  9. Transfer cream to bowl
  10. Cover with plastic wrap
  11. Chill in fridge - 1 hr
  12. Clean CookEasy+ bowl
  13. Fit whisk tool to CookEasy+ bowl
  14. Fit CookEasy+ bowl to CookEasy+
  15. Add caster sugar and egg to the CookEasy+ bowl
  16. Attach lid to CookEasy+ bowl
  17. Mix with filler cap removed - 3 min, speed 7
  18. Then add butter, lemon, almond extract and vanilla extract to the CookEasy+ bowl
  19. Mix with filler cap removed - 2 min, speed 6
  20. Then sift all purpose flour, baking powder and salt into the CookEasy+ bowl
  21. Mix with filler cap removed - 1 min, speed 4
  22. Mix with filler cap removed - 30 sec, speed 7
  23. Transfer batter to piping bag then set aside
  24. Grease a clean springform tin with butter
  25. Sprinkle with all purpose flour
  26. Pipe two thirds of batter onto springform tin
  27. Use a spatula to smooth out the batter
  28. Remove the chilled cream pastry from the fridge
  29. Whisk manually to loosen the mixture
  30. Transfer cream to piping bag
  31. Pipe cream onto springform tin
  32. Spread to cover evenly all but the outer border of the dough
  33. Pipe the rest of batter onto springform tin
  34. Cover the cake with plastic wrap
  35. Chill in fridge - 1 hr
  36. Pre-heat oven - 170°C
  37. Add egg yolk and milk to a clean small bowl
  38. Beat lightly
  39. Remove the chilled cake from the fridge and discard the plastic wrap
  40. Brush the top of the cake with some of the egg mixture
  41. Use a fork to make angled scores on the top
  42. Brush the cake with the remaining egg mixture
  43. Bake until golden brown - 45 min, 170°C
  44. Remove from oven and let cool completely before removing the springform pan
  45. Serve

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