A speciality of the Basque Country, the Basque cake is an emblematic sweet pastry, which
comes in a variety of flavours. It’s a gourmet pastry with a strong attachment to the Basque house, hence its nickname “the house cookie”.
Its origins
Basque cake is a sweet recipe that first appeared in the Basque Country in the second half of the 19th century. It is traditionally prepared by the lady of the house with bread and taloak. Only a small proportion of the Basque population consumed it at the time (Basse-Navarre and Labourd). And only on special occasions, such as holidays or Sundays. Every year, a festival is organized in honor of this sweet delicacy, and a museum is dedicated to it! In the 20th century, artisan bakers began selling this cake in their stores and on the markets. It subsequently became very popular, until the 1980s, when it was appropriated by industrialists.
Its different tastes
Originally, Basque cakes could have a variety of fillings, depending on the fruit available at
. Each mistress of the house had a different recipe, which she passed on orally to a daughter, a sister, etc. This Basque pastry is made from a traditional base (butter, flour), to which are added sugar, eggs and a filling, often flavored. Common flavors include lemon, vanilla, rum and almond. The Basque cake also includes a filling. Traditionally, this is a flavored custard or black cherry filling.
Basque cake
A true emblem of Basque gastronomy, the Basque cake is a great classic.
Today, it can be found in every supermarket, but it never loses its
origins. Round and golden, it’s called “etxeko bixkotxa” in Basque. It is both crunchy and soft
.
