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Gâteau Basque d'Itxassou
Preparation: 30 mn (1 hr. pause) For 8 people Cooking time: 45mn I made it in a 20cm cake pan but 24cm should work - 200g butter (cut into chunks) - 275g flour - 3 eggs (1 whole + 2 yolks) - 200g sugar - pinch of salt - 1 lemon zest - 1/2 jar of black cherry jam or 1/2L of crème patissière (recipe 1, recipe 2) 1. Sift the flour in a mixing bowl. Make a fontaine in the middle, add the suger, a whole egg and the two egg yolks (keeping a little aside for an egg wash). Add a pinch of salt. 2. Starting from the center, start mixing all the elements with a wooden spoon. Continue to knead by hand, adding the butter cut into chunks. Perfume the dough with a bit of grated lemon zest. 3. Once the dough is uniform, make a ball and leave it in the refrigerator for 1 hour.
4. Separate the dough in two unequal parts. Roll out the bigger part and flatten in a buttered cake pan. Push up the sides to make a rim that is approx. 1cm wide and 1cm high. (N.B. or use parchment paper) 5. Fill the hollow area with black cherry jam or the crème patissière. 6. Roll out the rest of the dough to cover the cake, being careful to join the edges to the bottom part. 7. Draw lines on the cake. Make an egg wash with the rest of the egg yolk and some milk and spread it on the cake with your fingers. 8. Make a few small holes in the top of the cake with a knife. Cook at 180° for about 45 minutes. Once the cake is nicely browned, cover with aluminum foil. Let cool before removing from the cake pan. Bon appetit This recipe was given to me by my coiffeuse, Annick Arès of Sylvie Coiffure in Toulouse. It was given to her by a friend who lives in Itxassou.