Basque Cake with Black Cherry Jam
A gem of Basque pastry, this rich cake combines a golden and crunchy sablée crust with a fondant core of black cherry jam. A timeless classic that perfumes the kitchen and makes hearts flutter.
🛒 Ingredients
2 servings
- 200g of soft butter at room temperature
- 200g of powdered sugar
- 3 egg yolks + 1 yolk for glazing
- 300g of T55 flour
- 1 packet of baking powder (11g)
- A pinch of fine salt
- 1 teaspoon of vanilla extract
- The zest of a half lemon
- 250g of black cherry jam (thick, high-quality jam)
Watch the original video
Watch on TikTokDirections
- 1
Take the butter out of the refrigerator 1 hour before starting to let it soften. Preheat the oven to 180°C (convection).
- 2
In a large bowl, work the softened butter and sugar with a spatula or electric mixer until you get a pale and creamy mixture (about 2 minutes).
- 3
Add the 3 egg yolks one at a time, mixing well between each addition. Add the vanilla extract and lemon zest.
- 4
Sift the flour with the baking powder and salt. Add it all at once and mix with the spatula without overworking the dough, just until it's homogeneous.
- 5
Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour (ideally 2 hours for a firmer dough that's easier to handle).
- 6
Butter and flour a 24 cm diameter tart pan. Divide the rested dough into two parts, slightly unequal (about 55% / 45%).
- 7
Roll out the first part (the larger one) between two sheets of parchment paper to about 3-4 mm thickness. Line the tart pan with the dough, making sure to cover the edges.
- 8
Generously fill the bottom with black cherry jam, leaving a 1.5 cm border around the edges.
- 9
Roll out the second part of dough in the same way and place it gently on top of the jam. Press the edges firmly together.
- 10
Beat the remaining egg yolk with a teaspoon of water. Brush the top of the cake generously with the glaze.
- 11
Draw diagonal lines with a fork, pressing lightly to mark the traditional motif.
- 12
Bake at 180°C for 40-45 minutes, or until the cake is well golden. If the top browns too quickly, cover with aluminum foil during baking.
- 13
Let it cool in the pan for 15 minutes before unmolding onto a wire rack. The cake is best served at room temperature, ideally the next day to allow flavors to develop.
💡 Chef's Tip
The secret to a successful Basque cake lies in the dough's cold rest: never skip this step. Use a thick, high-quality black cherry jam, similar to artisanal jam from the Pays Basque (Itxassou brand if you can find it). If using a too-liquid jam, it will dampen the dough.
