Pastel vasco with blackberry compote and poured cream from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 217) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • fprincess on September 25, 2017

    I made this Basque-style cake with an apple plum butter instead of blackberry compote. I used Plantation Barbados 5 years for the rum. I've only had the cake "as is" so far and it's delicious, full of flavor. It's different from a typical Basque cake, in shape and in texture, but it's very good nonetheless. https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2121460

  • PatriciaScarpin on March 30, 2011

    Absolutely delicious, even without toasting the cake slices. The blackberry compote is to die for, and goes wonderfully well with ice cream.

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