Episode 58: Basque Bakes

In August, I was lucky enough to be able to go to the Spanish side of the Basque country, primarily Bilbao but with day trips to San Sebastian, Guernica and Bermeo.

Here are some things we ate!!!

On to our bakes for this week!

Basque Cake/ Tart

Is it a pie? Is it a cake? Does it matter? It’s delicious!

Adapted from this recipe by Nicola Lamb.

For the cake/tart layers

Cream 140g room temperature butter, 110g sugar and 1 tsp vanilla sugar (optional). Add 2 egg whites, the zest of a lemon (optionally) and 10g lemon juice and combine the best you can. Add 150g plain/ AP flour, 75g ground almonds, a pinch of salt, 1/2 tsp baking powder and a scant 1/2 tsp baking soda / bicarbonate of soda. Refrigerate for 3+ hours.

Heat 300g milk with 2 tsp vanilla extract or bean paste. Meanwhile, whisk 2 egg yolks and 1 egg white with 90g sugar and 25g cornflour/ cornstarch. While whisking slowly, drizzle the hot milk down the side of the mixing bowl. When all combined, return the mixture to the pan and heat gently, stirring, until it bubbles and thickens. Stir really well. Transfer to a bowl or jug, place cling film directly on the top of the liquid to prevent a skin forming.

To assemble, portion off 150g dough. Roll this out between two floured sheets of parchment paper to an 8inch circle and put in the freezer while you work on the rest. Grease an 8 inch/20cm tart tin or springform pan really well. You may also want a parchment paper circle at the bottom. Pat the remaining dough into the base of the tin and then top with the custard, before laying the circle you rolled out over the top.

Put back in the fridge while you preheat the oven to 190C. Pop it on a baking tray then when the oven has come to temperature, bake for around 40 minutes until golden brown on top. Cool for a couple of hours before slicing to allow the crumb to set – but it is best served warm!

Basque Cheesecake

Adapted to metric from Molly Baz’s recipe.

Preheat the oven to 200C / 400F.

Beat 900g cream cheese and 300g sugar. Beat in 6 US large/ UK medium (or 5 UK large) eggs in gradually, one egg at a time. Then add 480g double/ heavy cream and whisk to combine. Finally, beat in 6 US large/ UK medium or 5 US XL/ UK large eggs.

Grease a 10 inch springform pan really well. Pop it on a baking tray. Bake for about an hour, it will still be a bit wobbly but shouldn’t be liquid. It will be puffed up and will fall – not to worry, that’s just what it does!!

Published by Kate

Home baker and now podcaster!

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