🍰 Gâteau basque

Name: Gâteau basque
Total time: 90 min
Yield: 8
Cuisine: France · Basque Country
Ingredients: 250 g almond flour; 150 g butter, softened; 150 g sugar; 2 eggs plus 1 yolk for glazing; 300 g pastry cream, chilled; 150 g pitted black cherries or cherry compote; 1 pinch of salt

Origin: France · Basque Country

310kcal

per serving · 100 g

310kcal

per 100 g

6 gProtein6 g / 100 g

17 gFat17 g / 100 g

33 gCarbs33 g / 100 g

Gâteau basque is a round, low cake from the French Basque Country with a rich buttery crust wrapped around a filling of vanilla pastry cream or black cherries — this version combines both. Made with ground almonds, butter and eggs, it is dense and crumbly outside and soft and custardy inside. It is served in slices at room temperature, often with coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, egg, pastry cream

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: butter, pastry cream

Not keto33 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

almond flourbuttereggpastry creamcherry

Recipe

8 servings90 min

Ingredients

250 g almond flour
150 g butter, softened
150 g sugar
2 eggs plus 1 yolk for glazing
300 g pastry cream, chilled
150 g pitted black cherries or cherry compote
1 pinch of salt

Method

Beat the butter with the sugar and salt, then beat in the eggs and fold in the almond flour to a soft dough. Chill for 1 hour.
Press two-thirds of the dough into a buttered 22 cm tin, covering the base and sides.
Spread the pastry cream over the base and dot the cherries on top.
Roll out the remaining dough into a lid, lay it on top and seal the edges.
Brush with the beaten yolk, score a criss-cross pattern and bake at 180 °C for 40–45 minutes until golden. Cool before slicing.

How to make it lighter

Cut into 12 thin slices instead of 8 — a smaller wedge satisfies because the cake is so rich.
Use more cherries and less pastry cream in the filling to lower the fat per slice.
Pair a slice with black coffee or tea rather than a sweet drink.

History

The cake is traditionally associated with the town of Cambo-les-Bains in the French Basque Country, where it has been baked for generations. The black-cherry filling links it to the cherries of Itxassou nearby. Today it is sold in bakeries across the Basque Country and southwest France.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Gâteau basque and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →