I've discovered another reason why I am not a baker: I don't like stuff. I'm a minimalist by nature. I like to fill my surrounding with space, not things, but baking requires things.
I have been pretty good at keeping the bakers in my house away from uni-taskers gadgets, but when my daughter looked at the Gateau Basque recipe and declared that she was not going to make another 8 inch cake in a 9 inch pan because they come out too flat, I had to agree with her.
Of course, Bed Bath and Beyond the store that I have numerous coupons for, did not have an 8 inch pan. We ended up buying one at Williams Sonoma. We do pay more at this store, but what we get usually ends up being an item that we love and never have to replace. I rather have a few good things, than a lot of things that I am not truly happy with. The pans are lovely, they are nonstick and dishwasher safe Gold-Touch Nonstick Round Cake Pans.
I have drooled over the picture of this cake in my Around my French Table cookbook since I got it. The name caught my attention too because I have been interested in the people of the Basque region since I was a kid and hung out with a girl named Maria Basque. Her father was a Jai alai player and she traveled around the world living for a few years where ever he played. Yes, we had a Jai alai fronton in New Haven, CT. It was there for years until it either shut down or was closed because games were being rigged. Gambling is part of the Jai alai experience.
But, back to the cake. My daughter found it really interesting to make because you fill it like a pie, it looks like a cake, but it tastes like a cookie!
We were not disappointed in the flavor of this cake, super buttery and we used dark cherry jam from France that tasted amazing. However, we made a little mistake in the batter. My daughter made a gluten-free version using America's Test Kitchen's flour mixture, but she forgot to add xanthan gum which is key to holding the final product together. Our cake was a little crumbly, so it broke a bit when we took it out of the pan... crumbs don't matter to the mice in my house; the cake was still gobbled up by the end of the day.
Dorie shared this recipe on NPR so enjoy!
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
 |
| Click here to see how the other Dorista's did. |
It's exactly why I love baking so much :)
ReplyDeleteIt looks fantastic! My mouth is watering now
My daughter and husband love gadgets and stuff.
Deleteexcept for the fact that mine was unfilled this is very similar to an Italian almond cake recipe that's really crunchy like a cookie I made some months back - many of the European countries have similar recipes but with slightly different methodology and different names.
ReplyDeleteThat's really interesting to know. I was thinking that it reminded me of a Linzer torte.
DeleteDiane that sounds divine! I'll have to try it with my cherry jelly this weekend.
ReplyDeleteOh it's delicious and it looks pretty too, enjoy.
DeleteEnjoyed your post and that reference to the Linzer torte is quite true!
ReplyDeleteThanks Emily,
DeleteYes, the Linze Torte is the closest thing I've ever eaten to this cake.
I am happy that Julia learned the lesson about having the proper sized "vessel" especially when baking. I never learned that lesson well and have always tried to make something work or fit or squeeze into. Even better is the fact that you bought her the proper pan and a good one at that. Yea, Mom. Crumbly always work for me anyway. Really, this cake could be a giant cookie. And that's alright with me.
ReplyDeleteHaving been backpackers for 30 years I have learned the value of good equipment in whatever endeavor you undertake.
DeleteHaving been a backpacker for over 30 years I have learned the value of good equipment in whatever endeavor you undertake.
DeleteI am glad that your gateau worked out sans gluten. We really enjoyed this and will be making it again.
ReplyDeleteThanks Diane,
DeleteIt was truly delicious.
Nice job, Julia! Looks deliciously rustic! I went to Jai alai once in New Haven with my friend who always wins. I remember we won over $75, which paid for the rest of the weekend (it was the late 1980s).
ReplyDeleteSo funny about Jai alai... I just updated the post. I remembered that they called it a fronton, not an area. Jai alia fronton what a strange fad.
DeleteI guess I'm going to have to go get a 8-incher now - this looks beautiful, and how lucky to have such fantastic help in the kitchen!
ReplyDeleteI am starting to see that the 8 inch pan is not very common in the American kitchen, but it sure does make a better French cake. Good to see you Christy.. how has life been?
DeleteShe did a great job with this one. Love the photos. The gateau looks perfectly crumbly and full of jaminess.
ReplyDeleteFunny about the pans - I had 8" long before 9" (but that was mainly because I did a bunch of decorated cakes and wedding cakes back in the day), and I really like that size. Of course, now that I say that... well, I used the 9" pan because I rolled out my dough too large. Ah. Things happen.
ReplyDeleteI'm sure it would be terrific with the cherry filling, but I used home made strawberry instead. Yours looks wonderful, gluten free and all. I bet the texture was still pretty good, and tasted wonderful!
My daughter likes to make decorative cakes too and she has been wanting the 8 inch pan for that. We did buy two. So funny you used the 9 inch, but hey you got to roll with dough.
DeleteThis looks great, and I absolutely love sweets! Pinning for sure!
ReplyDeleteThis recipe sounds amazing and is definitely is going on my "must bake" list. Although I love cooking, baking is my true passion~I can't wait to make this! I would love if you would share your recipe at my new link party, Celebrate It! It's all about celebrating everyday life! http://bit.ly/1pvB5ki
ReplyDeleteHope to see you there!
Even with your little mistake, your cake is much prettier than mine. I cracked up at your daughter's insistence that she really needed an 8" cake pan. She is right....Interesting story about jai alai. I had never heard of it.
ReplyDeleteYes, my daughter has become very sophisticated in her baking. It is really impossible to argue with her, because she is usually right. She knows more about baking than me. Jai alai was a weird fad and I think the only other fronton was in FL.
DeleteOh, my that looks yummy!! I have never had Gateau Basque cake. It looks a little like pie. Thank you for sharing. Looks so delicious!
ReplyDeleteWhat a lovely presentation for your Gateau Basque Cake, it looks fabulous. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
ReplyDeleteCome Back Soon!
Miz Helen
I don't like stuff either. And by stuff I mean clutter! I'm not much of a baker, but I think I will have to make this. My great grandmother's family was Basque. Plus, looks like a cake, tastes like a cookie, filled with jam--it all sounds and looks good.
ReplyDeleteThank you for sharing, Diane. The was the most-viewed link from See Ya in the Gumbo and will be featured tonight!
It looks great, even if it's a little crumbly. I find weighing the gluten-free flour mix I use often means I can skip the gums altogether, though not always.
ReplyDelete