Basque Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    608
based on 16 ratings

This traditional cake is found all over Northern Spain and Southern France and has a buttery, soft crust containing a set pastry cream flavoured with vanilla- some recipes use a cherry compote filling instead. Delicious served on its own, or with whipped cream, or fruit compote.

recipe updated Apr 28, 2025

Ingredients

  • Egg icon
    Egg
    3
  • Unsalted butter icon
    Unsalted butter
    180 g
  • Lemon icon
    Lemon
    ½
  • Egg yolk icon
    Egg yolk
    60 g
  • Sugar icon
    Sugar
    30 g
  • Cornflour icon
    Cornflour
    20 g
  • Whole milk icon
    Whole milk
    250 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • Baking powder icon
    Baking powder
    ¼ teaspoon
  • All purpose flour icon
    All purpose flour
    260 g
  • Salt icon
    Salt
    ¾ teaspoon
  • Caster sugar icon
    Caster sugar
    190 g
  • Almond extract icon
    Almond extract
    1 teaspoon
  • Egg yolk icon
    Egg yolk
    2
  • Milk icon
    Milk
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Cooking chef xl bowl
  • kCook icon Bowl - large
  • kCook icon Bowl - large
  • kCook icon Piping bag
  • kCook icon Piping bag
  • kCook icon Small bowl

Step preview

  1. Line a clean springform tin with parchment paper
  2. Grease with melted butter then dust with flour
  3. Attach the Creaming Beater
  4. Add egg yolk, sugar and cornflour to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until combined - 30 sec, Speed 1
  7. Add whole milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
  8. Mix with splashguard fitted until combined - 30 sec, Stir 1
  9. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
  10. Strain content of Cooking Chef XL Bowl into bowl
  11. Cover with plastic wrap
  12. Chill in fridge until completely cool - 1 hr
  13. Sift baking powder, all purpose flour and salt into a clean bowl then set aside
  14. Clean Cooking Chef bowl
  15. Attach the Creaming Beater
  16. Add caster sugar and egg to the Cooking Chef XL Bowl
  17. Mix with splashguard fitted until light and fluffy - 2 min, Speed 3
  18. Then add unsalted butter, lemon, almond extract and vanilla extract to the Cooking Chef XL Bowl
  19. Mix with splashguard fitted until combined - 1 min, Speed 3
  20. Transfer half of flour mixture to Cooking Chef XL Bowl
  21. Mix with splashguard fitted until combined then scrape bowl - 20 sec, Speed 2
  22. Transfer the rest of flour mixture to Cooking Chef XL Bowl
  23. Mix with splashguard fitted until combined then scrape bowl - 20 sec, Speed 2
  24. Transfer mixture to piping bag
  25. Pipe two thirds of batter onto springform tin
  26. Start from the centre and work outward to make a snail-shell spiral, 0.5cm (0.25”) thick
  27. Using a small offset spatula, smooth out the batter on the bottom of the tin, making sure the thickness is uniform
  28. Remove the pastry cream from the fridge
  29. Remove the plastic wrap
  30. Whisk to loosen the mixture
  31. Transfer cream to piping bag
  32. Pipe cream onto springform tin into the center
  33. Spread to evenly cover all but the outer border of the dough
  34. Repeat the process with the rest of the cake mixture, sealing in the pastry cream
  35. Cover the cake with plastic wrap
  36. Chill in fridge - 1 hr
  37. Pre-heat oven - 170°C
  38. Add egg yolk and milk to a clean small bowl
  39. Beat lightly
  40. Remove the chilled cake from the fridge
  41. Remove the plastic wrap
  42. Brush the top of the cake with some of the egg mixture
  43. Using a fork, make a series of angled scores on the top in decorative pattern
  44. Brush the cake with the remaining egg mixture
  45. Bake until golden brown and let cool - 45 min, 170°C
  46. Serve
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