Basque cake, the traditional recipe.
The Basque cake is a lemon pie with creamy feeling for a special occasion. Buttery and with lemon flavour.
A delicate buttery pastry outside and a creamy custard filling inside with a lemon touch.
I think you can already guess that this is one of my favourite homemade dessert. It has been a while since the last time I baked it, and I think I enjoyed it as the first time. One of the best Basque dessert together with the cheesecake.
It has few steps bit with a bit of time and patient I am sure you will manage. I hope you try it for a special dinner with friends or family. Last time I baked it for some dutch friends they loved it. So, let´s bake!
Basque cake – traditional recipeCourse: DessertCuisine: BasqueDifficulty: Medium
300 g plain flour
200 g sugar
200 g unsalted butter (melted)
2 eggs (1 egg is to brush the top)
2 egg yolks
1/2 teaspoon salt
1 teaspoon lemon zest
- Custard filling
500 ml milk
4 egg yolks
50 g sugar
50 g plain flour
- To prepare the pastry, in a large bowl mix the flour, sugar, melted butter, 1 egg, 2 egg yolks, salt and lemon zest. You can also knead the dough by hand, as I did. Mix it until you get a soft and non-sticky dough.
- Wrap the dough with plastic film and keep it in the fridge for 1 hour.
- Meanwhile, make the custard filling, whisk together 100ml of milk, 4 egg yolks, 50 g of sugar and 50 g of flour.
- In a medium saucepan, heat the rest of the milk (400 ml) with the lemon peel, over medium heat.
- When the milk is warm, pour little by little the mixture (milk, yolks, sugar and flour). Whisk constantly until the mixture gets thick and starts boiling. Around 5 minutes.
- Remove from heat and cover with a lid to cool for 30 minutes. Remove the lemon peel.
- Get the dough from the fridge and divide into two pieces, one a little it bigger than the other one. One for the top and one for the bottom part.
- Take the bigger piece and roll it out with a rolling pin. I always place one baking paper on the bottom, as it is easier to transfer the dough into a mold later. Roll as thin as possible, 2-3 mm thickness.
- Carefully transfer it to a pie mold with a removable bottom, pressing into bottom and up sides.
- Pour the custard filling.
- Take the smaller piece and roll it out with the rolling pin, again place the baking paper on the bottom.
- Carefully place it over the filling, seal edges and trim excess dough.
- In a small bowl, whisk 1 egg and brush the top of the pie carefully with the egg.
- Bake in a preheated oven for 45 minutes at 160ºC.
- Most difficult step, the waiting time. Let cool at room temperature and wait at least 12 hours before eating it. The taste will be a lot better after a few hours when the pie is completely cold.