Basque cake with black cherry (Bayonne, France)

History and Origin

It is not known exactly when the Gâteau Basque, whose Basque name "bixkotxa" means "cake of the house", was born. But the success of this recipe is owed to Marianne Hirigoyen, who ran a patisserie in the spa town of Cambo-les-Bains at the end of the 19th century and was known as "the Basque woman with cakes" at the Bayonne market. Her cake, combining the crispness of its pastry and the softness of its filling, quickly became a real success. The Gâteau Basque thus established itself locally at the very beginning of the 20th century, and gradually became emblematic of this region, notably thanks to the development of the first seaside tourism movements.

Description

Incomparable, this cake with its crispy shortcrust pastry is a cake with a strong character that matches that of the Southwest!
This version will delight traditionalists, who will enjoy the delicacy of its black cherry jam combined with the crispness of its pastry.

Store for 8 days, in its original packaging, in a cool, dry place and out of the refrigerator.

Ingredients

Wheat flour  (gluten), sugar, butter, eggs, baking powder (wheat starch), salt, glaze (milk) and black cherry jam: 25% (sugar, fruit)

Non-contractual photos