Dessert: United States – Southwestern United States (Nevada) – Nevada Basque Cake

Serving Size: 8

Approximate Time

Prep 25 min

Cook 45 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 1 cup (227 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 ml) almond extract (optional, but traditional)
- 2 cups (250 g) all-purpose flour
- 1/2 cup (50 g) almond flour (ground almonds)
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) whole milk (only if batter seems stiff)
- 1 tbsp (8 g) powdered sugar, for dusting (optional)

Optional vanilla pastry cream filling:
- 1 1/2 cups (360 ml) whole milk
- 1/3 cup (67 g) granulated sugar
- 3 large egg yolks
- 3 tbsp (24 g) cornstarch
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) vanilla extract

Or optional fruit preserves:
- 3/4 cup (200 g) apricot or black cherry preserves, strained if chunky

Pan and prep:
- 9-inch (23 cm) round springform pan, buttered and lined with parchment

Instructions

Short Description:
A dense, buttery Basque-style cake flavored with almond and vanilla. This Nevada variation is straightforward and rich; it can be left plain or filled with vanilla pastry cream or fruit preserves for a classic regional touch.

Regional Notes:
Nevada Basque Cake reflects Basque immigrant baking traditions seen in the American West: a compact, richly buttery cake often scented with almond or vanilla. Unlike the more delicate French patisserie versions, the Nevada cake is simpler and heartier, commonly filled with pastry cream or sturdy fruit preserves (apricot or cherry) rather than delicate fillings.

1. Make the pastry cream if using: heat 1 1/2 cups (360 ml) whole milk with 1/6 cup (about 11 g) of the sugar and the vanilla until just below simmering. Whisk 3 egg yolks with the remaining sugar (about 1/6 cup / 56 g) and 3 tbsp (24 g) cornstarch until smooth. Temper the yolk mixture with a few tablespoons of the hot milk, then return everything to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, whisk in 2 tbsp (28 g) butter, transfer to a bowl, cover surface with plastic wrap, and chill until cool (30–60 minutes). (If using preserves, skip this step.)
2. Preheat the oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan: butter the bottom and sides and line the bottom with parchment paper.
3. In a large bowl, cream 1 cup (227 g) softened unsalted butter with 1 1/4 cups (250 g) granulated sugar until pale and fluffy, about 3–5 minutes with a mixer on medium speed.
4. Add the 4 whole eggs one at a time, beating well after each addition so the mixture emulsifies. Stir in 1 tsp (5 ml) vanilla extract and 1/2 tsp (2.5 ml) almond extract if using.
5. In a separate bowl, whisk together 2 cups (250 g) all-purpose flour, 1/2 cup (50 g) almond flour, 1 tsp (4 g) baking powder, and 1/2 tsp (3 g) salt.
6. Fold the dry ingredients into the butter-egg mixture until just combined. If the batter seems overly stiff, add up to 2 tbsp (30 ml) whole milk to loosen slightly; the batter should be thick but spreadable.
7. Divide the batter roughly in half. Press one half evenly into the prepared pan to form the bottom layer (use lightly oiled hands or a spatula to smooth).
8. If filling: spread the cooled vanilla pastry cream over the bottom layer, leaving a 1/2-inch (1.3 cm) border; or spread the 3/4 cup (200 g) preserves evenly. If not filling, simply smooth the bottom layer to cover the pan evenly.
9. Drop spoonfuls of the remaining batter over the filling or bottom layer and gently smooth to cover, sealing edges as best as possible. The top need not be perfectly smooth.
10. Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and a skewer inserted into the center (avoiding any thick filling) comes out clean. If the top browns too quickly, tent lightly with foil for the last 10–15 minutes.
11. Remove from the oven and cool on a wire rack 15 minutes, then run a knife around the edge and release the springform. Cool completely for at least 1 hour before slicing; chilling 1–2 hours improves slicing if filled.
12. Dust lightly with 1 tbsp (8 g) powdered sugar before serving, if desired. Store refrigerated if filled with pastry cream; otherwise, keep covered at room temperature for up to 2 days.