Gâteau Basque

Gâteau Basque is a traditional dessert from the Basque region of France. It is a rich, buttery cake filled with cherry jam and covered in a thick layer of almond paste. The cake is usually baked in a special mould called a gâteau Basque mould, which gives it its distinctive shape.


  • 250g plain flour
  • 250g butter
  • 250g sugar
  • 5 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 250g cherry jam
  • 250g almond paste


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Butter and flour a Gâteau Basque mould or 23cm/9in cake tin.
  3. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the baking powder and vanilla extract.
  4. Spoon half of the mixture into the prepared tin and spread evenly. Add the cherry jam and spread over the top. Add the remaining cake mixture and spread evenly.
  5. Bake in the oven for 45 minutes to 1 hour, or until the cake is cooked through and golden-brown in colour.
  6. Remove the cake from the oven and leave to cool in the tin for 10 minutes. Turn out onto a wire rack and leave to cool completely.
  7. Roll out the almond paste to a thickness of 5mm/¼in. Cut out a circle the same size as the top of the cake and place over the top. Decorate with cherries, if desired.
  8. Serve the cake sliced into wedges.

Potential changes & improvements

If you are not a fan of cherry jam, you can use any other flavour of jam that you prefer. Apricot or raspberry jam work well with this cake.

What other food it works well with

Gâteau Basque goes well with a cup of coffee or tea.

Common Mistakes

One common mistake when making Gâteau Basque is to overcook the cake. Be sure to check the cake regularly during baking and remove from the oven as soon as it is cooked through.

Nutritional Information

This recipe is high in fat and sugar.


This recipe contains gluten, eggs, and nuts.

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