This is a new favorite, "Thank You Dorie Greenspan". I have to say, I have seen Gateau Basque in bakeries in both Paris and here at home, but I wasn't sure I would like it. Well, I love it!!! I have to admit, I made this in the late summer and the temperatures were soaring. Not good for baking in a hot house. Now that we are experiencing chillier Fall weather, I may make this again soon, make a nice pot of tea and curl up with a good book. Yummy!
I promise, the hardest part is straining the seeds out of the preserves. Next time I buy seedless!
The dough looks and feels very dry, but don't worry.
Not pretty, but this fixes it's self while it bakes.
The recipe can be found in Dorie Geenspan's Around My French Table. To check out how the Doristas did with their Gateau Basque, click here.
I didn't think Bill would like it either, but I was dead wrong. Another winning recipe from Dorie!
ReplyDeleteI love the swirled dough on top. Big fan of the Bonne Maman preserves. I am hooked on their four-fruit one these days (currants, cherries, strawberries and raspberries).
ReplyDeleteWell, I thought I will not like it but I love it instead and so did everyone who had some! Love the design you made for the top crust!
ReplyDeleteI loved the gateau-basque! A wonderful melt-in your mouth treat! I would really like to revisit this one too! Happy friday!
ReplyDeleteYum! Glad you liked it.
ReplyDeleteYour gateau basque turned out perfectly!
ReplyDeleteThat looks just gorgeous! I made mine before with homemade preserves, but I love the Bonne Maman! I'm happy for the reminder, this would be a good sweet to have on hand when the family descends in a few weeks!
ReplyDeleteThis was a fantastic one. I used homemade cherry jam, but I think it would work with almost anything (though I'd love to try the authentic filling someday). Beautiful job!
ReplyDeleteGracie your gateau is beautiful! I need to make this again. I agree with Candy that this is a good sweet to have on hand when holiday company arrives!
ReplyDeleteGracie, your Gâteaux Basque looks delectable - a wonderful reminder to make this delicious cake again soon! I think this is a recipe that we all agreed on - just perfect for company too!
ReplyDeleteSo very nice to see that you joined us in the Cottage Cooking Club - the recipe that you were looking for can be found here:http://www.rivercottage.net/recipes/swede-speltotto/
If you need anything else, please let me know (maybe the difficulty with finding the recipe lies in the translation "swede" is also called "rutabaga" in the US version) - hope that helps!
Have a nice Sunday,
Andrea
Looking good Gracie. This was a good recipe, and I love your design on top.
ReplyDeleteVery pretty!
ReplyDeleteThere was something fun about this one and I am sure a number of fillings would have been delicious in it.
The gateau basque looks beautiful and I remember loving that recipe! It's the perfect amount of sweet. I did make it with the authentic filling as my mom had just visited our family in the Basque country and it's awesome! (I need to figure out how to order it from here somehow.) I do want to reiterate that your cake turned out really gorgeous!
ReplyDeleteI loved this one too! We have made it several times. It is so simple but so good. I did not make the sunchokes either.
ReplyDeleteI loved this cake when we made it this summer. I'm glad you reminded me about it. I need to make this again soon. I have lots of nearly-empty jars of jam in the fridge. I think I could use them up and enjoy a delicious dessert at the same time.
ReplyDeleteOh.My.Gosh. YUMMMMMM. Boy I wish I had made THAT one this week :) But I do recall the results and I enjoyed it big time when I made it. But I did not add that fancy little swishy thing that looks absolutely professional. Oh yeah, I will be trying that for the next time !! I also hope Sammi got a wee bit.....:)
ReplyDeleteI am so impressed that you bothered to strain the seeds. I'm very lazy when it comes to steps like that. I love the decoration you used on the top crust. What fun!
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