Plant-Based Recipe: Apple Frangipane Gateau Basque

 

Sliced Apple Frangipane Gateau Basque   

Apple Frangipane Gateau Basque  

Pink Lady Apples 

Delectable Apple Frangipane Gateau Basque from the Iparralde (French Basque Country in northern Spain) made with gorgeous Pink Lady Apples and garnished with plant-based white chocolate, freeze dried raspberries and pistachio, definitely my version of the Gateau Basque. 

This lovely gateau is the ultimate holiday dessert to delight every guest at your Thanksgiving and Christmas table.

So, let’s get started with the recipe! 

| INGREDIENTS |

2 Medium size Pink Lady apples
1 1/4 Stick melted unsalted plant-based butter 
1 1/2 Cup spelt white flour
1 Cup almond flour
1 1/3 Cup freshly squeezed orange juice
1 Tbsp. orange zest
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 Tsp. organic culinary lavender finely chopped
2 Tbsp. Grand Marnier (optional)
3 Tbsp. Crushed dried freeze raspberries
3 Tbsp. Chopped plant-based white chocolate
3 Tbsp. Chopped salted pistachios

A 9-inch Springform cake pan
Parchment paper

| INSTRUCTIONS |

1. Preheat oven to 375°F

2. Thinly slice Pink Lady apples to 1/5" thick with a mandoline, then toss with 1 tbsp. lemon juice to prevent browning.

3. Line a springform pan with parchment paper, brush it generously with melted butter and sprinkle the bottom with 1 tbsp. sugar.

4. In a medium bowl combine spelt white flour, almond flour, baking powder, lavender and whisk 3 times.

5. In a small bowl combine orange juice, zest, 1 stick melted butter, grand marnier and whisk a few times.

6.  Combine the wet and dry ingredients by whisking lightly until just mixed.

7. Arrange overlapping sliced apples in a circle on the pan bottom, pour the batter over the apples, spread it and bake at 375°F for 35-40 minutes, until light golden.

8. Once the tart is out of the oven, give it a 30-minute rest on a cooling rack. To remove the gateau from the pan, first unfasten the springform clasp and carefully separate the parchment paper from the edges. Place a serving plate over the gateau, flip it over, and peel the parchment off the base. Return it to the cooling rack for another hour to finish cooling before garnishing with crushed freeze-dried raspberries, chopped pistachios, and white chocolate.

Enjoy your lovely gateau with coffee, espresso, tea or a dessert wine.

Happy Baking!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor 
Event Caterer
Lavender Design + Cuisine

 

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