Recently I had lunch at Lüke, one of our superb local restaurants, and the manager sent out his favorite dessert on the menu - Gâteau Basque. It didn't look particularly complex or fancy, but it was a revelatory experience. I have been dreaming of this cake ever since, and after some research, I find that I'm not alone. Any cake with a museum dedicated solely to its existence and artistry has to be some kind of cake!
I made it for the first time yesterday, following this recipe. (There are many ways to make Basque cake, but this recipe was closest to the cake I had for lunch. I just omitted the almonds and powdered sugar.) It may appear intimidating, but it's not really any more difficult than making a normal cake from scratch. And if you're like me (pastry bag challenged), don't worry too much about making a perfect spiral; you'll be smoothing it out anyway.
This would be a great cake to make for a 4th of July gathering. You can make it a day or two in advance, and it's very rich, so a small slice is plenty. The cake I had for lunch had a bit of Creole cream cheese on it, which you won't generally find outside of Louisiana. However, I mixed sour cream with granulated sugar (to taste) and a little finely grated orange zest, and it was a nice alternative.
Have a happy 4th!
(P.S. If you're not in a baking mood this holiday, try my peach lemonade. You will not be sorry! (If I do say so myself.)
Do you know what simply amazing is? Well, this image will tell us what the meaning is! Two thumbs up for this excellent recipe. Also, thanks for the link! ;)
Posted by: Healthy Foods Blog | 02 July 2010 at 11:38 AM
Thank you for sharing the link to the recipe! I have heard about this cake several times and always been curious. Yours looks just delicious!
Rather than the 4th, however, I think I will save it for 12th night celebrations!
Posted by: pam | 02 July 2010 at 11:05 AM