Description
Indulge in the delightful Basque Cherry Cake, a traditional French confection from the kitchen of Céline Martin-Pariès. This dessert perfectly balances the rich buttery crust with the tart sweetness of black cherry jam, offering an irresistible treat for any occasion.
A true artisanal masterpiece, this cake reflects the rich culinary heritage of the Basque region and is perfect for gatherings or a luxurious family dessert. It’s not just a cake; it’s a slice of French culture, lovingly prepared and meant to be savored.
Ingredients
Scale
- Pastry:
- 100 g sugar
- 180 g butter
- 2 g fine salt
- 3 g baking powder
- 1 egg (50 g)
- 140 g flour
- 250 g black cherry jam
- Glaze:
- 1 egg yolk
- A splash of milk
- A pinch of salt
Instructions
- Prepare the dough in a mixing bowl. Combine softened butter, sugar, baking powder, and salt. Mix until smooth. Add the egg and mix again. Gradually add the flour, mixing just enough to combine. Form into a ball, cover with film, and refrigerate for at least 1 hour.
- Preheat the oven to 150-160°C with fan. Roll out the dough to a ½ cm thickness. Cut a 22 cm disc and place it in a 20 cm buttered mold, allowing the edges to rise slightly. Spread the jam, leaving 1 cm clear around the edge.
- Roll out the remaining dough, cut a 20 cm disc, and prepare the glaze by mixing the egg yolk with a bit of milk and salt. Brush this mixture over the dough disc. Place it on the jam, centering it without sealing the edges. Bake for 35-40 minutes.
- Let cool in the mold and serve at room temperature. The cake can be stored for several days at room temperature.
Notes
- Chilling is Crucial: The dough for the Basque Cherry Cake needs to be chilled for at least an hour before baking. This step is vital as it helps the fats in the dough to solidify, which contributes to a flakier, more manageable pastry once baked.
- Oven Temperature Precision: The cake should be baked in a fan-assisted oven at a temperature between 150-160°C. Maintaining the correct temperature is essential to achieve the perfect texture of the crust without overcooking the delicate cherry jam filling.
- Serving and Storage: This cake is best served at room temperature, allowing the flavors to meld together beautifully. It can be stored at room temperature, covered, for several days without spoiling, making it an excellent choice for making ahead for events or gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Cuisine: French
Keywords: Basque Cherry Cake, Cherry Gâteau Basque, Traditional Basque Cake,