Traditional Basque cake with almond pastry and cherry jam or vanilla cream filling.
Instructions
Mix flour, sugar, butter, egg yolks, ground almonds, and baking powder into a smooth dough. Wrap and chill for 30 minutes.
Roll out two-thirds of the dough and press into a greased 23cm tart tin, creating raised edges.
Spread the cherry jam or vanilla cream evenly over the pastry base, leaving a small border.
Roll out the remaining dough and place over the filling as a lid, sealing the edges well.
Score the traditional crosshatch pattern on top using a knife tip, being careful not to cut through completely.
Brush the entire surface with beaten egg for a golden finish.
Bake at 180°C (160°C fan/350°F) for 45-50 minutes until golden brown and firm to touch.
Ingredients
- plain flour 300 g
- caster sugar 150 g
- butter, softened 150 g
- egg yolks 3
- ground almonds 50 g
- baking powder 1 TL
- cherry jam or vanilla pastry cream 1
- whole egg, beaten 1 Ei
Baking Timer
The timer appears at the bottom right of the screen.
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