Gâteau Basque

Start by making the pastry cream. Bring the milk to the boil with the orange zest and vanilla pod and seeds. In a separate bowl, mix together the egg and egg yolk, flour, sugar and cornflour until it creates a paste. Pour the hot milk onto the paste and whisk thoroughly, then return to the pan and continue to whisk until it comes back to the boil. Simmer for a few minutes, still constantly whisking, to cook out the flour. Pass through a fine sieve into a container and press cling film onto the surface before chilling

For the gateau, sieve the flour and baking powder together into a large mixing bowl. Beat the butter and sugar in a separate bowl until smooth and fluffy, then add the 2 eggs one at a time, whilst constantly beating. Add the flour and baking powder and mix until incorporated, then transfer to a piping bag

Prepare the cake tin by brushing it with melted butter. Place a circle of greaseproof paper on the bottom and dust the sides with flour

Working from the outside to the centre, pipe a spiral of the gateau mixture to completely cover the base, ensuring there are no gaps. Pipe around the edge to make an outer wall around 2cm high, then fill the centre with the pastry cream, smoothing it down

Pipe the remaining gateau mixture in a spiral over the top of the pastry cream to seal it in, then cover with cling film and smooth the top down. Place in the fridge to chill for 15 minutes, and preheat the oven to 180°C/gas mark 4

Brush the egg yolk mixed with milk over the top of the gateau, then use a fork to score lines across the top in a diamond pattern. Place in the oven and bake for 45 minutes

Once the gateau is cooked, remove from the oven and allow to cool. Once cool, remove from the tin, slice and serve either on its own or with a fruit compote – cherry works particularly well