Cherry Basque Cake
This is a very simple but rich cake that is
served like a pie.  It is traditionally filled
with cream or with cherries or with both.
 For a unique variation try it with
apricots Basque Apricot Cake.
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Ingredients:
   Notes:
Cherry Jam
 1/2 Pint
  
Sugar
 1 cup
  
Flour
 1-1/2 cups
  
Baking Powder
 1 teaspoon
  
Salt
 1/4 teaspoon
  
Egg Yolks at Room Temperature
 2
  
Egg at Room Temperature
 1
  
Cold Butter
 1 cup
  
Crushed Toasted Almonds
 1/4 cup
  
1. Cream butter and sugar in a
food processor.
 2. Add eggs yolks and egg and
cream with the butter and sugar.
 3. Mix flour, baking powder
and salt in a bowl.
4. Add dry ingredients and
almonds to the food processor.  
Mix using pulse button until
dough is the texture of thick
icing.
 5. Spread 40% of the dough in
a layer on the bottom of a tart
pan with a removable bottom.

Cover with plastic wrap.
 6. On top of the plastic wrap
spread the remainder of the
dough.

Cover with plastic wrap.

Refrigerate for at least one hour.
7. Lift up the top layer of dough
using the plastic as a handle.
 8. Spread the jam in the center
of the dough.
 9. Remove the plastic and place
the top layer of dough on the
jam. Gently press around the
edges to seal.

Bake at 350° for 40 minutes or
until golden brown.
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© 2004 David G. Blackburn
CanningUSA.COM
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