Basque cake

It is a round cake with a tender, biscuit-like pastry crust, traditionally filled with either pastry cream or black cherry jam. A crosshatch pattern is often marked on top.

Bake it until the top is deep golden and the centre feels set rather than liquid when you gently jiggle the tin. Let it cool completely before cutting; the filling firms as it cools.

Serve it at room temperature for a softer crust and fuller flavour. If it has been chilled, take it out about 30 minutes before serving.

Keep a cake filled with pastry cream covered in the fridge, and bring portions to room temperature before serving. A jam-filled cake can be kept covered in a cool, dry place for a couple of days.

Yes. Wrap cooled slices well and freeze them; thaw overnight in the fridge, then let them come to room temperature before serving. The pastry may be a little less crisp after thawing.

Serve it with coffee or tea, or with fresh fruit. Black cherry jam is a classic filling, while pastry cream makes a richer, smooth-centred version.

Basque cake, also called gâteau basque, is a traditional cake from the French Basque region. Its familiar pastry shell is often decorated with a crosshatch pattern.