Wednesday, August 19, 2009

Recette: Gateau Basque aux Cerises Noires

2 ¾ c. Flour
¾ c. Almond Flour
1 c. Butter, chilled
1 c. Sugar
1 tsp Baking soda
1 tsp. Salt
1 Egg
3 Egg Yolks
Zest of one lemon
1 pot Confiture de cerise noire d’Ixtassou


Preheat oven to 375ºF. Butter and flour a 9-in cake pan.

In medium sized bowl, mix flour, almond flour, baking powder and salt together. In food processor, blend butter, sugar, and lemon zest until just blended. Add egg and two yolks one at a time, incorporating fully. Add flour mixture (1/2 cup at a time). Once flour is fully incorporated and dough starts to fall away from sides of processor, empty out dough onto a well-floured work surface.

Divide dough into two, with one portion slightly larger than the other. Mold by hand into discs, cover in plastic wrap, and chill for at least 30 minutes. Take chilled, larger disc and hand press into bottom and sides of the buttered and floured cake plan. Place pan in refrigerator while rolling out smaller disc on a floured work surface with a rolling pin into a 9 inch circle. Pour entire jar of black cherry preserves into cake pan and then cover with rolled out dough. Pinch bottom and top dough together. Make egg wash with remaining yolk (beat yolk and blend a tablespoon of water) and brush on top crust. Make grooved design with fork.

Bake in oven for 30 to 35 minutes, until golden brown.

Cool on cooling rack. Do not refrigerate! It will last for five days covered in plastic wrap, but I highly doubt it will be around for five days.

1 comment:

BAGS said...

baking soda or baking powder??? I do looove this recipe!