Best Basque Cake Recipes

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BASQUE CAKE



Basque Cake image

A Basque specialty that has pastry cream encased in a light shortdough pastry.

Provided by Erma Germino

Categories     World Cuisine Recipes     European     Spanish

Time 1h30m

Yield 12

Number Of Ingredients 10

1 ⅛ cups milk
⅓ cup white sugar
⅓ cup white sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 ⅛ cups all-purpose flour
½ teaspoon baking powder
1 ⅛ cups white sugar
3 eggs

Steps:

  • To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
  • Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
  • Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
  • Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 41.1 g, Cholesterol 79.3 mg, Fat 2.6 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 59.2 mg, Sugar 31.1 g

BASQUE APPLE CAKE



Basque Apple Cake image

Number Of Ingredients 17

Cake:
2 cups sugar
3 eggs
1 cup oil
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
4 cups diced apples
1/2 cup chopped nuts
------------------------------
Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
2 tablespoons margarine
1 teaspoon vanilla extract

Steps:

  • Cake: Mix sugar, eggs, oil, and vanilla. Add flour, salt, cinnamon, and baking soda. Add diced apples and nuts. Bake in greased 9x13-inch pan at 375° for one hour. Frosting: Combine cream cheese, powdered sugar, margarine, and vanilla until smooth. Frost cooled cake.

Nutrition Facts : Nutritional Facts Serves

BASQUE CAKE



Basque Cake image

Make and share this Basque Cake recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup sour cherry preserves
1/8 teaspoon almond extract (optional)
1/4 cup sliced almonds (optional)
confectioners' sugar, for dusting

Steps:

  • Using an electric mixer, beat the butter until creamy.
  • Gradually beat in the sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in the vanilla extract.
  • Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough form and no white streaks of flour remain.
  • Spread half the batter evenly in the bottom of the prepared pan.
  • Stir the.
  • almond extract, if using, into the cherry preserves.
  • Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
  • Drop the remaining batter by large spoonfuls over the preserves.
  • Spread the batter carefully over the jam to the edge of the pan.
  • Sprinkle with sliced almonds, if using.
  • Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it.
  • Let cool in the pan on a wire rack.
  • Unmold the cake and dust with confectioners sugar.

Nutrition Facts : Calories 758.7, Fat 33.7, SaturatedFat 20.3, Cholesterol 187.1, Sodium 203.6, Carbohydrate 106, Fiber 1.3, Sugar 53.4, Protein 8.7

BASQUE CAKE WITH CHERRY PRESERVES



Basque Cake with Cherry Preserves image

How to make Basque Cake with Cherry Preserves

Provided by @MakeItYours

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon pure almond extract
1/3 cup sour cherry preserves
1/4 cup sliced almonds, optional
Confectioners' sugar, for dusting

Steps:

  • Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border. Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using. Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.
  • Recipe courtesy Gale Gand

BASQUE CAKE WITH CHERRY PRESERVES



Basque Cake with Cherry Preserves image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 10 servings

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon pure almond extract
1/3 cup sour cherry preserves
1/4 cup sliced almonds, optional
Confectioners' sugar, for dusting

Steps:

  • Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
  • Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
  • Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
  • Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.

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