The Basque cake, its history and our best addresses

Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.

Anne Debbasch Published on 9/18/24 at 2:49 PM

During her visits to the Bayonne market, she offers the crisp, moist Bixkotxa. This family cake, baked in a wood-fired oven, is made with eggs and almonds from Aragon. Over time, it has become the emblem of the region. While the most popular version remains the cream cake, a version with Itxassou cherries has been available since 1920. Its fundamentals: a crumbly shortbread dough, crisp on the outside and melt-in-the-mouth on the inside.

Maison Adam, Biarritz

The emblematic Basque cross decorates the top of the pastry. "It was developed by our grandfather Jean-Jacques and is now a registered trademark. Today, we make it with black cherry jam, Madagascar vanilla custard, chocolate and apricot-walnut jam," confides Andoni Telleria-Adam. The lightly rum-scented golden pastry is crisp and very soft throughout. Pare Gabea (Basque for "without equal")

Where? 27 Place Georges Clemenceau, 64200 Biarritz
www.maisonadam.fr

Thierry Bamas, Biarritz

Thierry Bamas makes a cake particularly rich in almonds. A travel cake par excellence, it keeps for up to a week at room temperature. The cake is topped with a frangipane-like cream. Crunchy on the outside and soft on the inside, there's also a cherry version.

Where? 10 Pl. Georges Clemenceau, 64200 Biarritz
www.thierrybamas.fr

Anne Coruble, Le Peninsula, Paris

Anne Coruble lets her creativity run wild with her version of the Basque vanilla-chocolate cake. "It's made with a marbled Basque pastry, almond and Madagascar vanilla cream, a tender Madagascar chocolate ganache and vanilla caviar. The vanilla adds a caramelized note that blends harmoniously with the floral, tangy flavors of the chocolate." Topped with a very fine palet of dulcey chocolate and dark Madagascar chocolate, we love this 5-star version!

Where? 19 Avenue Kléber, 75116 Paris
www.peninsula.com

Natalia Khororshayeva - Pepa

Maison Pariès, Saint Jean de Luz

At Pariès, the recipe has been handed down from generation to generation. While the traditional almond cream cake remains the customer favorite, Céline Pariès creates several variations. "The chocolate one is made with beans from our Madagascan cooperative, we also have a citrus one, and for the latest, hazelnuts replace almonds." What makes them special is the crispness of the dough and the creamy center! Don't wait to try them!

Where? 9 Rue Léon Gambetta, 64500 Saint-Jean-de-Luz
www.paries.fr

Maison Pariès

Frères Ibarboure, Bidart

The Ibarboure brothers perpetuate the tradition of Basque cream cakes. " In my recipe, I add orange and lemon zest to the batter to give the cake a slightly tangy touch," explains Patrice Ibarboure. The cake can be enjoyed as a snack by hotel guests or bought to take away.