Black cherry Gâteau Basque

gateau-basque
Preparation time
90 min
Cooking time
30 min

Ingredients for 8 people

For the dough: 

  • 2 whole eggs + 1 egg yolk
  • 350 g ordinary flour
  • 180 g caster sugar
  • 120 g softened butter
  • 10 g baking powder
  • 2 pinches of fine salt
  • 4 tbsp cherry compote

 

For the stewed cherry compote:

  • 400 g morello cherries
  • 1 dash of lemon juice
  • 1 tbsp cornstarch

Preparation

Mix the sugar with the flour, salt and yeast in a mixing bowl. Make a well in the centre and add the eggs, then the softened butter. Blend the ingredients with a wooden spoon and then knead by hand until the dough no longer sticks to the fingers. As soon as the dough is homogeneous, roll it into a ball and chill it for one hour in the refrigerator.

 

Meanwhile, prepare the cherry compote: wash the cherries, remove the stems and pits, and place them in a saucepan. Add the lemon juice and stew for 15 mns. Remove a small amount of the juice and dissolve the cornstarch in it. Pour this mixture back into the saucepan and stir for 2 mns. Leave to cool.


After one hour, divide the dough into two portions – one thicker than the other – and roll them out with a rolling pin. Cut out one disk to the size of the cake pan and the other slightly larger (approximately 2cm / 0.7inch larger in diameter). Butter and flour the cake pan. Place the larger disk in the cake pan. Fill with the cherry compote. Cover with the other disk of dough and seal the edges together with those of the bottom disk, preferably with wet fingers. Brush the dough with the remaining egg yolk. Striate the surface of the dough with the teeth of a fork.
Bake for 30 mns at 180°C/356°F. Leave to cool slightly before removing from the cake pan.
Serve warm or cold.



Wine suggestion

Roussette Marestel, Edmond Jacquin (white)
The chef's trick

The chef's trick

In the winter, you might substitute morello cherry jam for the cherry compote in this recipe.

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