Ingredients for Basque Cake
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 3/4 cup ground almonds
- 1 cup (2 sticks) cold unsalted butter
- Icing Sugar (not specified in recipe)
- 1 large egg
- 5 large egg yolks
- 1 cup whole milk
- 1/4 cup cornstarch
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- Red Wine (not specified in recipe)
- Red Currant Jelly (not specified in recipe)
- 1 cup fresh or frozen sour cherries, pitted
- Honey (not specified in recipe)
- Cinnamon Stick (not specified in recipe)
- Whole Cloves (not specified in recipe)
- 2 tablespoons water
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How to Make Basque Cake
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour and baking powder.
- Stir in the ground almonds.
- In a food processor, combine the flour mixture and cold butter. Pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, egg yolks, and sugar until smooth.
- Add the wet ingredients to the food processor and pulse until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Roll each half into a 10-inch circle, about 1/4 inch thick.
- Wrap in plastic wrap and chill for at least 30 minutes.
- For the pastry cream: In a medium bowl, whisk together 1/2 cup milk, egg yolks, and cornstarch until smooth.
- In a heavy-bottomed saucepan, heat the remaining 1/2 cup milk, sugar, and vanilla extract over medium heat until it comes to a simmer.
- Slowly pour half of the hot milk mixture into the egg yolk mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook, whisking constantly, for 4-5 minutes until thickened and smooth.
- Remove from heat and stir in the 1/4 cup of ground almonds.
- Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature.
- Line a 9-inch flan ring or springform pan with one layer of pastry.
- Pour in the pastry cream and top with the second layer of pastry.
- Place the flan ring on a baking sheet and bake for 40-45 minutes, or until golden brown and set.
- While the cake is baking, prepare the sour cherry sauce: Combine cherries, sugar, and water in a small saucepan.
- Bring to a boil, then reduce heat and simmer until the sauce has reduced by half, about 10-15 minutes.
- Strain the sauce to remove the cherry skins and seeds.
- Let the cake cool completely before serving. Serve warm with the strained sour cherry sauce.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
86g
Fat
39g
Carbs
12g
