A speciality of the Basque Country, Gâteau Basque is an emblematic sweet pastry, available in a variety of flavours. It’s a gourmet pastry with a strong attachment to the Basque house, hence its nickname ” the house cookie “.
Le Gâteau Basque
A true emblem of Basque gastronomy, it 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.
The origins of Gâteau Basque
The 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 part of the Basque population consumed it at the time (Basse-Navarre and Labourd). And only on special occasions such as feast days or Sundays. Every year, a festival is organized in honor of this sweet delicacy, and a museum is dedicated to it! In the twentieth century, artisan bakers began to sell this cake in their stores and at markets. It subsequently became very popular, until it was appropriated by in the 1980s.
The different tastes of Gâteau Basque
Originally, the Basque cake could have many fillings, depending on the fruit available to the lady of the house who prepared it. Each mistress of the house had a different recipe, which she only passed on orally to a daughter, a sister… This Basque pastry is made from a traditional base (butter, flour) to which are added sugar, eggs and a filling, often perfumed. 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.
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