Basque gateau | ||||
âPastel vascoâ |
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Ingredients:1 egg 2 egg yolks 200 g of sugar 200 g of butter 230 g of flour Rind of ½ a lemon A drizzle of Cointreau A handful of sultanas A handful of dry apricots Custard Preparation:Mix the sugar with the butter. Add the flour, eggs, lemon rind and the Cointreau. Mix until you achieve a soft white batter. Grease a round cake tin with butter and sprinkle some flour on top. Then cover it with ½ cm thick layer of the batter mix. Also covers the edges and then put in the fridge for a while. Reserve the rest of the batter to use later. Soak the sultanas in a little Cointreau that has been slightly heated. Chop the apricots and mix them with the custard and sultanas. Fill the tin (that has already been covered with the batter) with this custard and then add another thin layer of the batter on top. Paint the surface with a beaten egg and cook in the oven at 180ºC for 45 minutes. Let the cake cool and then remove it from the tin. | ||||
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