Authentic Basque Gateau Basque with Itxassou Black Cherry Jam

• Dough:
  • Flour: 300 g + 1 tablespoon for the mold
  • Butter: 150 g + 20 g for the mold
  • Powdered sugar: 150 g
  • Fine salt: 1 pinch
  • Baking powder: 1/2 sachet
  • Whole egg: 1
  • Egg yolks: 3
  • Rum: 1 tablespoon (for cream-filled cake)
  • Untreated lemon: 1 (for jam-filled cake)
• Filling: Black cherry jam from Itxassou (AOC): 250-300 g (about 1 jar)
• Pastry Cream (optional):
  • Milk: 25 cl
  • Vanilla: 1/2 clove
  • Whole egg: 1
  • Egg yolks: 2
  • Flour: 40 g

Difficulty: Medium

This iconic Basque Country cake draws from oral traditions, with the classic version featuring Itxassou black cherry jam—AOC protected and a perfect match for Pyrenees sheep's cheese. A modern twist uses rum-flavored pastry cream. As someone who's baked this in Basque kitchens, I recommend the jam for its authentic tart-sweet burst.

Prepare the pastry cream first if using it, allowing time to thicken.

Pastry Cream (if using):

1. Boil milk with vanilla; set aside.
2. In a bowl, whisk whole egg, yolks, and powdered sugar until creamy. Add flour while beating, then gradually incorporate warm milk (vanilla removed). Cook in a saucepan over low heat, stirring constantly with a spatula until thickened. Off heat, flavor with rum to taste. Cool (or prepare ahead).

Dough:

1. Mix flour, powdered sugar, salt, and baking powder in a bowl. Form a well, add whole egg, 2 yolks, softened butter (cut into pieces), and flavoring: rum for cream or lemon zest for jam. Mix with a spoon, then knead by hand until smooth and non-sticky. Shape into a ball; chill 1 hour.
2. Divide dough (2/3 and 1/3). Roll larger portion thickly by hand or pin (it's sticky—fist works best). Line buttered, floured cake tin, extending 1 cm up edges. Add filling: cream or jam.
3. Roll remaining dough for lid; place over filling. Seal edges with wet fingers.
4. Brush top with remaining yolk diluted in water. Score concentric circles with fork tines. Bake middle rack: 200°C (th. 6-7) for 20 min, then 180°C (th. 5-6) for 20 min.
5. Cool briefly in tin, unmold to rack. Serve warm on a platter (my favorite) or chilled.