The last time I made a cream-filled Basque cake, I took the opportunity to make a different, more traditional version, a Basque cake with black cherry jam.
So personally, my heart leans towards the cream version and I must confess something to you: I don’t like jam (whatever the fruit). It’s so sweet, so sickly… in short, I never eat it. But I wanted to try a different version which, I know, is appreciated by many of you. I simply replaced the vanilla and rum cream with cherry jam, but not just any jam.
Honestly, I loved this cherry jam Basque cake, it was a massive hit with my friends (the 2 Basque cakes disappeared in under 5 minutes) 😀 It’s a cake that is really very simple to make (promise) and that is truly delicious. I strongly encourage you to give it a go!
Ingredients & Method
2 components · Full recipe
Pastry (to start the day before)
Ingredients
- 250 g (8.8 oz) flour
- 200 g (7.1 oz) butter
- 100 g (3.5 oz) icing sugar
- 2 egg yolks
- 1 egg
- 1 pinch of salt
- 1 teaspoon baking powder
Method
1
Cut the cold butter into cubes and place in the bowl of a stand mixer fitted with the flat beater. Add the sifted icing sugar and mix until you get a sandy texture.
2
Add the eggs and egg yolks one by one, mixing between each addition. Then add the flour, baking powder and salt. Mix until you get a homogeneous dough. Do not overwork it.
3
Divide the dough into two portions: one weighing about 450 g (the base) and the other about 250 g (the top). Flatten each into a disc about 2 cm (0.8 in) thick, wrap in cling film and refrigerate overnight (or for at least 2 hours).
4
The next day, preheat the oven to 180°C / 350°F (fan). Butter and flour a 20 cm (7.9 in) round tin (or a 22 cm (8.7 in) tin for a flatter cake).
5
Take the larger disc of dough from the fridge. On a lightly floured surface, roll it out to a thickness of about 4–5 mm into a circle slightly larger than your tin. Gently place it in the tin, pressing it up the sides slightly (about 2 cm (0.8 in) up the side). Trim the excess dough if necessary.
6
Spread the black cherry jam generously over the base, leaving a 1 cm (0.4 in) border around the edge.
7
Roll out the second disc of dough to the same thickness and place it on top of the jam. Press the edges together to seal well.
Assembly of the cherry jam Basque cake
Ingredients
- 150 g (5.3 oz) black cherry jam
- 1 egg yolk + 1 tablespoon milk (for the egg wash)
Method
1
Brush the top with the egg wash (egg yolk mixed with milk).
2
Using a fork, make a crosshatch pattern on top of the cake. Be careful not to press too hard so as not to pierce through the pastry.
3
Bake for 30–35 minutes until the cake is golden brown. Check the baking: if the top is browning too quickly, cover it loosely with aluminium foil.
4
Remove from the oven and leave to cool in the tin for about 15 minutes before unmoulding onto a wire rack.
5
Serve at room temperature. The Basque cake will keep for 3–4 days wrapped in cling film at room temperature, or up to a week in the fridge (though it’s best eaten within the first 2 days).
6
For a more intense flavour, you can also add a few drops of rum to the jam, or mix in a small handful of whole black cherries (fresh or preserved in syrup, well drained).
7
Slice and enjoy! The Basque cake is delicious on its own, but also goes very well with a scoop of vanilla ice cream or a dollop of crème fraîche.
8
You can also freeze the Basque cake once baked. To do so, wrap it tightly in cling film then in aluminium foil and freeze for up to 3 months. Defrost at room temperature for a few hours before serving.
9
If you want to make individual Basque cakes, use small tins about 8–10 cm (3.9 in) in diameter and adjust the baking time accordingly (about 20–25 minutes).
10
For the custard cream version, replace the jam with a Basque cream: mix 2 egg yolks with 60 g (2.1 oz) sugar, add 20 g (0.7 oz) cornflour, then stir in 250 ml (8.5 fl oz) whole milk brought to the boil. Cook over medium heat until thickened, then remove from the heat and add 1 teaspoon vanilla extract and 30 g (1.1 oz) butter. Leave to cool before using.
11
Whichever filling you choose, the Basque cake is a simple, comforting recipe that transports you straight to the Basque Country.
12
Bon appétit!
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