A traditional dessert from the Basque region of Spain consisting of sweet pastry cream and fruit spread in the center. Using Clif Family Organic Pluot Lavender Preserves adds a touch of tart to balance out the sweet making this a perfect cake that will keep you wanting more.
Pluot Lavender Gateau Basque
Recipe by Executive Chef John McConnell
Yield: One 7-inch cake, 6-8 slices
2/3 cups unsalted butter
¾ cups sugar
2 cups all-purpose flour
1 tsp baking powder
1 pod vanilla bean, seeds scraped
1 Meyer lemon, zested
1 ¼ cups whole milk
1 egg yolk
1/3rd cup sugar
¼ cup all-purpose flour
2 Tbsp cornstarch
1 jar of Clif Family Organic Pluot Lavender Preserves, in piping bag
Prepped pastry cream in piping bag
Prepped cake mix in piping bag
¼ cup whole milk
1 egg yolk
Cooking spray, as needed
All-purpose flour, as needed
Preheat oven to 350° F.
Bring milk, vanilla bean and Meyer lemon zest to a boil in a saucepan. In a separate bowl, whisk together egg, egg yolk, flour, cornstarch and sugar to form a paste. Temper in simmered milk mixture while whisking constantly. Transfer back to saucepan and bring to a simmer, whisking constantly until thickened. Pour through a sieve into a bowl, pressing a spatula against the sides to help pass through the sieve. Chill in the refrigerator until ready to use. Transfer to a piping bag.
Mix flour and baking powder in a large mixing bowl. In a standmixer or separate mixing bowl, beat butter and sugar until smooth and creamy. One at a time, whisk in eggs until mixture is homogenous. Gradually add in flour until combined and mixture is smooth (do not overmix). Transfer to a piping bag.
Fill a 3rd piping bag with 1 jar Clif Family Organic Pluot Lavender Preserves.
Using a 7” round springform cake pan, line the base with parchment paper and seal with outer ring. Grease the surfaces with cooking spray and lightly dust with flour.
Starting with the cake batter piping bag, squeeze batter in a spiral pattern, starting in the center of the pan and working way outward to create an even layer across the base. Make a ring of batter along the outside of the tin to create a crater. Alternating the pastry cream and Pluot lavender preserves, to create a striped pattern, fill the inside of the crater. Pipe the remaining cake batter over top to enclose the filling. Transfer to the fridge to chill for about 15-20 minutes.
Just before baking, in a small bowl, whisk milk and egg yolk together to create an egg wash. Using a pastry brush, coat the top of the cake with egg wash. Then, using a paring knife, lightly score the top of the cake with a crosshatch pattern and bake for 45 minutes. Allow to cool before serving.
Suggested Wine Pairings: