previous blog post I did about our stay in Bidarray, deep in Basque country. It's a photo of the sweet little patisserie where I had my first taste of gateau Basque ( Basque cake*) Cake is rather a misnomer for those of us from the States who think of cake being light, fluffy layers separated and topped by thick, luscious frosting This cake is more of a pastry. with a short crust pastry spread with a layer of thick dessert cream, topped by another layer of short crust pastry. The flavor is subtle with hints of almond, vanilla, and lemon. I had a bite here of one with cherries in the cream and have also seen a recipe that calls for rum. Since I'm not particularly fond of either cherries or rum, my choice is the traditionally flavored one.
Yesterday I decided it was time to try my hand at making this yummy treat. I bought a little book of Basque recipes in Espelette that included a recipe for gateau Basque, but thought since this was my first attempt at the cake, I had better find a recipe in English. I went online and picked this one. I couldn't find almond flour at my grocery store, but they did have powdered almonds, so I used that. Maybe it's the same thing?? It was a bit of work especially since I'm not very adept at rolling out dough. I don't even have a rolling pin, but hey, a wine bottle works fine, and I have plenty of those! The result was wonderful. Actually, it still is wonderful...I have enough to share. Won't you come for a cup of coffee and a piece of cake? You won't be disappointed.