Gateau Basque

I'm going to a BBQ today with some French folks, and I'm supposed to bring a dessert. I just watched a show recently that showed a Basque chef making a Gateau Basque. I remember liking those in Paris, so I decided I'd give it a try.

At the bakery in the 10th arrondissment where I'd get mine, they were available in pistachio and plain. But apparently the traditional filling is either sour cherry or pastry cream. I decided to go with sour cherry.

I couldn't find online any recipe that looked quite right to me, so I took one and made substitutions. That's just like me; even on my first try I'll be changing things. In this case I swapped almond meal for half of the flour.

That made a dough that was very difficult to work with. It didn't want to stay together. Oh well, I'm just sure that the ones I ate in Paris had almond meal in them.

The one on the TV show was decorated with a big lauburu. I wasn't ready to go that far for authenticity, since it might be misinterpreted. so I modified it into something a bit more swirly (and backwards).

All considered, it came out looking OK. Let's hope it tastes good.