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Food: Gateau Basque with frangipane, raspberry, and dark chocolate

Gateau Basque

This is a cake I’ve made before with different fillings. Traditionally I believe it would have pastry cream or jam. You can pretty much put anything you like between the layers. I like raspberries I like almond and I like dark chocolate. So this worked out quite well. If you use regular roasted almonds obvs, it will be a darker frangipane. If you want it to be closer to the marzipan you remember from your youth, you’d use blanched slivered or sliced almonds, but you’re combining it with dark chocolate, so….

The dough is very very soft–more like a thick batter, so be sure to chill it well. I usually spread the bottom layer out with a spoon or wet hands, and try to roll the top layer out, but don’t expect perfection!

The Cake
1 1/2 sticks butter (3/4 cup) softened
1 cup sugar
2 eggs beaten, 1 T reservered
1 t vanilla
1 t almond extract
2 cups flour
1 t baking powder
pinch salt

Frangipane
3/4 cups roasted almonds
1/3 cup sugar
pinch salt
1 T flour
3 1/2 T softened butter
1 egg
1/2 t Almond Extract
1 T amaretto

!/2 cup raspberry jam
1 cup dark chocolate chips

Combine almonds, sugar, salt, and flour in a food processor and process till fairly finely ground. Add the remaining ingredients and process till smooth.

Preheat the oven to 350 and butter and flour an 8 or 9 inch cake pan.

Cream the butter with the sugar, beat in the eggs and essences. Add the dry ingredients and mix till you have a smooth dough. Chill for 1/2 hour or longer. Divide the dough into 2/3 and 1/3 balls. On a very floury surface, roll the 2/3 portion into a thick tablet, then press this into the pan and slightly up the sides. It doesn’t have to be extremely thin like a pie. you want it about an inch high on the edges, and maybe half an inch or less in the middle.

Spread the raspberry jam over the bottom of the pie, leaving about 1/3 inch on the edge all around. Scatter chocolate chips in an even layer over the jam. Spoon the frangipane over and smooth it out.

On the very floury surface roll the 1/3 ball of dough to be about the size of the cake pan. It will be quite soft and breakable, so don’t try this if you’re in a bad mood. Place it on top of the fillings and seal the edges with your fingers or a fork, then make a pretty pattern in the top. Brush the reserved egg over.

Bake for 30- 35 minutes until the cake is golden on top and firm to the touch. Let cool, slice, and eat.

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