Gâteau Basque

Method

Cream the butter and caster sugar together until pale and fluffy, then gradually beat in the eggs one at a time with the vanilla extract. Fold in the flour mixed with baking powder and salt, alternating with the milk to create a smooth batter. Divide the batter in half, pressing one portion into a buttered 23cm cake tin to form the base. Spread the jam or pastry cream evenly over this base layer, then top with the remaining batter, smoothing it gently. Brush the top with the beaten egg yolk mixed with a splash of water, then score a traditional cross pattern on the surface. Bake at 180°C for 35-40 minutes until golden brown and a skewer inserted into the cake comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack.