Citrus Basque cake (Bayonne, France)

History and Origin

It is not precisely known when the Basque cake, whose Basque name "bixkotxa" means "house cake", was born. But the success of this recipe is owed to Marianne Hirigoyen, who ran a pastry shop in the spa town of Cambo-les-Bains at the end of the 19th century and called herself "la basquaise aux gâteaux" (the Basque cake maker) at the Bayonne market. Her cake, combining the crispiness of its dough and the softness of its filling, quickly became a real success. The Basque cake thus established itself locally at the very beginning of the 20th century, and gradually became emblematic of the region, notably thanks to the development of the first seaside tourism movements.

Description

Incomparable, this cake with its crunchy shortcrust pastry is a cake with a strong character that matches that of the Southwest!
This version will delight citrus fans. Let yourself be tempted by the deliciousness of its almond cream enhanced by the freshness of orange and pink grapefruit.

Store for 5 days in its original packaging, in a cool, dry place and outside the refrigerator.

Ingredients

Wheat flour (gluten), sugar, butter, dairy products , eggs, almonds, orange, grapefruit, corn starch, rum, baking powder, salt, egg wash (milk)

Non-contractual photos