The irresistible Basque cake transcends generations, embodying the rustic and familial spirit of the Basque Country. This sweet masterpiece, crafted from simple ingredients, boasts an unsuspected richness of flavors and stories. The ancestral know-how, a product of artisanal heritage, fascinates palates while preserving the authenticity of its centuries-old recipe. Each bite reveals a delicate balance between crunchiness and melt-in-the-mouth softness, transporting food lovers on an unparalleled gustatory journey. Epicureans ponder: pastry cream or jam? The debate, as delicious as the cake itself, ignites passions and moves hearts.
| Overview |
|---|
| Basque cake: traditional pastry of the Basque Country. |
| Origins dating back to the 19th century, popularized by Marianne Hirigoyen. |
| Valued in farms, it has become the pride of pastry chefs. |
| Filling: pastry cream or cherry jam? Ongoing debate! |
| The 100% traditional recipe includes natural ingredients. |
| Eguzkia association to preserve the authenticity of Basque cake. |
| Basque cake festival held every first weekend of October. |
Origins and History of Basque Cake
The Basque cake, a true culinary emblem of the Basque Country, sparks curiosity with its unique history. Its origins date back to the 19th century in Cambo-les-Bains, where the talented Marianne Hirigoyen is said to have created the first version of this pastry. At that time, the cake was a product of rustic farms, made in anonymity, and our dear Marianne turned it into a favorite dish for gourmets. There are even rumors that Napoleon III and his wife Eugénie were ardent admirers.
Traditional Recipe: Cream or Jam?
The quarrel between fans of pastry cream and those of jam is deeply rooted in the local culture. In Bidart, the Bassilour mill, established since the 18th century, embodies the authenticity of the cake. Farm women, with simple ingredients such as eggs, milk, flour, and sugar, managed to create a marvel. The addition of rum, often illicit, sometimes formed part of the recipes of the time, adding a touch of boldness.
The Materialization: Artisanal Production
Preparing a Basque cake is a delicate art. The method requires a layer of rolled dough, followed by a generous layer of cream or jam, careful not to exceed 130 g to avoid overshadowing the subtleties of the flavors. After adding a second round of dough, a fork is used to seal the edges. The final touch: a wash of beaten egg, before baking at 240 °C for 18 to 20 minutes. The recipe, kept secret at the mill, uses only natural products.
Authenticity and Defense of Tradition
The challenge of preserving this specialty faces commercial deviations. The Eguzkia association brings together about ten pastry chefs committed to defending the traditional recipe. By relying on quality ingredients such as fresh butter and organic flour, Eguzkia promotes the true essence of Basque cake. The Basque cake festival, held every year in Cambo-les-Bains, celebrates this tradition and gathers enthusiasts around this culinary treasure.
Preferences: A Personalized Choice
Opinions diverge on the ideal filling. Some say that the Basques undoubtedly prefer cream, while many visitors are tempted by cherry jam. This controversy illustrates the richness of flavors in the region. The revival of orchards in Itxassou has also expanded the repertoire of fillings, especially in the 1980s when apricot made its appearance as well.
Traditional lovers of Basque cake can marvel by visiting the Bassilour mill or by matching wits with the connoisseurs enjoying the culinary experience in Bayonne. Fifteen to twenty words are not enough to express the delicacy and flavor that each bite of this cake provides.
Six villages in the Basque Country also celebrate this tradition, each with its personal touch. The passion for Basque cake extends widely and stands as a sweet promise of conviviality and sharing. Sweet lovers, this dessert awaits you eagerly.
