The traditional Basque cake recipe: a Basque specialty to discover

The Basque cake, that delicious symbol of Basque culinary expertise, delights with its perfect balance between soft and crunchy. This famous Basque cake is worth taking the time to explore, from the choice of ingredients to the baking techniques that make it a pure treat, to uncover all the secrets of its traditional recipe.

What is the real Basque cake

The traditional Basque cake, known as "biskotxa" in the Basque language, is much more than a simple dessert. This sweet specialty, born in the 19th century, is based on a shortcrust pastry with an incomparable texture, which can encase either a smooth pastry cream flavored with vanilla bean or a generous black cherry jam from the Basque Country.

Key ingredients and cherry variations

The perfection of the Basque cake begins with carefully selected ingredients: quality flour, PDO butter, caster sugar, and good fresh eggs. Some add a touch of almond for extra melt-in-the-mouth texture.

The filling comes in two essential versions: the classic pastry cream or the fruity version with black cherry jam, which is particularly prized in the Itxassou region, where the cherry is queen.

Assembling and baking the Basque cake

Preparing a real Basque cake requires method and precision. For a medium-sized cake, count on 4 egg yolks mixed with room-temperature butter, sugar, and flour. After resting in a cool place, the dough is divided into two unequal parts to form the base and the lid.

Baking is done at 180°C (356°F) after brushing the top with egg yolk and drawing the traditional Basque pattern. Watch the color to achieve a beautiful, uniform golden finish.

Storage and tasting the Basque way

To keep all the freshness of your Basque cake, place it in the refrigerator. Ideally, take it out 30 minutes before tasting, or even warm it slightly in the oven to restore its initial crunch.

To discover quality artisanal versions, explore this selection of Basque cakes prepared with exceptional products by true enthusiasts of Basque know-how.

Easy Basque cake recipe

Making a delicious homemade Basque cake is within everyone's reach thanks to this simple recipe and carefully chosen ingredients. Our detailed guide allows you to achieve perfection: a crispy pastry covering a melting and generous interior. Expect 6 to 8 generous servings for a 22 cm pan.

Shortcrust pastry and Basque filling

The secret of the traditional Basque cake? A wonderful shortcrust pastry. Count on 270g of T55 flour, 80g of light brown sugar, and 80g of caster sugar. Add 100g of almond flour for softness, 3g of fine salt, and 3g of baking powder for lightness.

• Premium butter: 190g of very cold unsalted butter in cubes (choose a PDO butter for more flavor)
• Fresh eggs: 1 whole egg + 36g of yolks (about 2 yolks) for a smooth dough
• Typical flavors: half a scraped vanilla bean and some citrus zest (orange or lemon) for a delicate touch

For the pastry cream filling, prepare 240ml of whole milk, 36g of yolks, 40g of granulated sugar, 20g of cornstarch, and 40g of almond flour. This mixture is then enriched with 25g of butter, 20g of dark rum, and half a vanilla bean for authentic Basque flavor.

To succeed with the dough: first rub the flour-butter-sugar mixture between your fingertips until you get a grainy texture, then incorporate the pre-beaten eggs. Work quickly without overworking to maintain the shortcrust texture. 30 minutes of rest in the fridge makes rolling it out easier.

Baking and signs of success

Bring your ingredients to room temperature (except the butter, which remains cold). For the cream, heat the vanilla milk before pouring it over the yolks blanched with sugar and cornstarch. Thicken gently before adding butter and rum off the heat.

Good baking is recognized by: a lovely uniform golden color, well-defined edges, and a firm yet supple center. If the top browns too quickly, cover with foil to finish baking.

Serving and cherry pairings

Enjoy the Basque cake at room temperature, cut into 2 cm slices to appreciate the contrast between the crispy pastry and the creamy heart. This presentation highlights its authentic character.

For pairings, choose drinks that honor it: a strong coffee or a black tea with the cream version, or a Basque cider and an Irouléguy wine with the black cherry versions. Discover our salted butter caramel Basque cake, a modern interpretation combining tradition and innovation.

Where to buy an artisanal Basque cake

If you want to taste an authentic Basque cake, favor artisans who perpetuate traditional manufacturing secrets with top-quality products. We have carefully selected local producers who perfectly combine Basque know-how with gourmet innovations to offer you exceptional creations.

Our Basque selection and advice

Our delicious Basque cakes are made by Maison Miettes in Bidart, a workshop run by a former Michelin-starred pastry chef. Their unique know-how guarantees excellent products, from the meticulous selection of ingredients to the preparation of the pastry, which is perfectly balanced with a touch of modernity.

Our range offers different flavors to satisfy all palates. In addition to classics like pastry cream and cherry jam, we add original variations such as apricot-almond or our best-seller, salted butter caramel.

• Premium ingredients: PDO butter, organic flours, and fruit-rich jams (70% minimum)
• Artisanal production: Gluten-free workshop, rigorous quality control, and custom production for optimal freshness
• Quality delivery: Cold-chain shipping, ultra-fast delivery (24h), and special protective packaging

Our 600g family-sized Basque cake (5-6 servings) is vacuum-packed to preserve all its flavors. The version with cherry jam is particularly suitable for shipping due to its better stability.

Storage and service

With every online purchase, we give you all the tips to enjoy your cake under the best conditions. Ideal storage: in the refrigerator in its original packaging for a maximum of 5 days - which will keep the pastry crispy and the filling impeccable, whether it's pastry cream or cherry.

For maximum pleasure, warm your cake for 10 minutes at 160°C (320°F) before letting it cool slightly. This step elevates the texture and awakens the aromas. Discover our complete range of Basque cakes as well as our other regional specialties, from cheeses and charcuterie to exceptional preserves.