The History of the Gateau Basque

It is in Cambo (province of Labourd) that one finds the origine of the Gateau Basque.

This traditional, rural cake dates from the 17th century.

A simple cake, without trimmings,
the pastry was originally based on
maize flour and animal fat (lard).
They were often made in the shape of little pigs.
From the 18th century, travellers appreciated
the pastries offered to them, especially
the "Biskotxak", whose recipe remained a secret
of the Basque families. The modern Gateau was
transformed by the addition of jam (mulberry, fig,
sloe or cherry) depending on the season, and were
normally sweetened with honey.

The Gateau Basque with custard did not appear until the end of the 19th century. The inhabitants of Cambo still often remember the Dibar sisters (Elizabeth and Anne) nicknamed the Biscotx sisters (biscuit sisters). It was a well justified name as, through the generations, from mother to daughter they passed on the secrets of how to make a gateau that was well known even outside the Basque region. Today's gourmets are delighted, they can still feast on these two famous Gateaux which take place of honour in our gastronomic heritage.      

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