How I love cherry season! Of course, I couldn’t miss a homemade Basque cake. Above all, that my husband on the move in the Basque country had spoken to me about bringing me one, which of course he did not do.
Preparing a Basque cake is actually very simple. With good cherries, it’s over the top. Of course, you have to go through the pitting test. But, it is really worth it. I then prepare a little sweet jam. It will be necessary to add pectin, so that it is firm enough. And after, just garnish the dough with this jam.
And, I love this dough! It is deliciously sanded and works well. As it is rich in butter, it will just be necessary to plan cool break times, especially if it is hot.
So, no need to go to the Basque country to enjoy this delicious cake…
Basque cherry cake:
200g soft butter
2 egg yolkseggs
1 whole egg
1 large pinch of baking powder
1 pinch of fleur de sel
1 tsp vanilla extract
400g pitted black cherries
1 heaped tbsp of Vitpris
Mix the soft butter and sugar in a food processor. Add the egg yolkseggsI’egg whole and vanilla extract. To mix together.
Add flour, baking powder and salt. Mix without insisting. If necessary add a small stream of water if you see that the dough is having trouble forming a ball.
Film the dough and set aside for at least 1 hour in the fridge.
Prepare the jam.
Mix the Vitpris and a tablespoon of sugar.
Put the cherries and the remaining sugar in a saucepan.
Heat to melt the sugar. Give a blender, but still keep pieces. Add the sugar and Vitpris mixture, then cook for 5 minutes over high heat.
The jam will thicken as it cools.
On a floured work surface, roll out 2/3 of the dough.
It should not be spread too thinly.
Fill a circle 20 cm by 3.5 cm high placed on a baking sheet.
Allow the dough to overflow slightly around the edges.
Spread cold jam on top. You should have some left over for your sandwiches.
Roll out the rest of the dough, then place it on the jam. SFold the edges of the dough together with your fingertips. Then gently pass the rolling pin to cut off the excess and while making the edges adhere well.
Refrigerate for another 30 minutes.
Preheat the oven to 190°C.
Brush the dough with egg yolkeggand possibly decorate with the tip of a knife.
Bake for 25/30 minutes.
Allow to cool before unmolding and enjoying.
To finish: if you find your jam still too liquid after cooling, you can correct this by adding a teaspoon of cornstarch before putting it on the dough.
When the cherry season is over, you can take frozen cherries. It’s very convenient and just as good. And you don’t even have to pit them.