On my mother's side, I have Basque ancestors--and this is the classic cake from their region, masterfully interpreted by my (non-Basque!)husband David Leach.
(serves 4-6
people)
Ingredients for
pastry: 200g plain flour, 1 whole egg plus 1 egg yolk, 130 g castor
sugar, 130 g unsalted butter, pinch salt, lemon rind. Ingredients for
custard: 200 ml milk, 1 egg yolk, 50 g castor sugar, 20 g plain
flour, a little cherry brandy(optional), some stoned Morello
cherries(he used our own homegrown ones which had been preserved in
armagnac but tinned Morellos could conceivably be used). First make
the pastry: put the flour in a bowl, make a well in it and into it
put the egg yolk, the lightly beaten whole egg , the sugar, pinch
salt, and the softened butter. Mix carefully till well combined and
forming a good smooth and not sticky pastry. Put it in the fridge to
rest while you prepare the custard. Dilute the flour with a little of
the milk. Warm the rest of the milk gently. Beat the egg yolk with
the sugar, then add to warmed milk, and then add the flour mixture,
stir over stove till nice and thick(and do not let it boil.) Off the
stove, add a little cherry brandy, and then the cherries. If you want
to make the classic custard-filled Gateau Basque, omit both the
cherries and cherry brandy. You can also flavour your custard with
rum if you like.
Grease a cake or
tart tin, roll out the pastry, make a base and sides out of most of
it, then pour the custard mixture into it. Make a lid with rest of
the pastry, crimp the edges well together, then glaze the top with a
pastry brush dipped into some egg yolk. Score the pastry with a knife
to form a pattern. Bake in a moderate oven for about half an
hour. The cake is delicious both warm and cold.
Etorri mahaira!
(Come to the table!)
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