HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Basque Cake

Makes one 10-inch cake; serves 8 to 10

 

Basque Cake Ripe black cherries from Ixtassou in rugged French Basque country are picked by the bushel every summer and immediately preserved for use throughout the year. Sour cherry preserves are served often with cheese and bread, or as a filling in this moist, rich cake. Use sour cherry preserves made in France, if you can find them.

 

1 cup (2 sticks) unsalted butter, softened
1-1/3 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2-3/4 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup sour cherry preserves
1/8 teaspoon pure almond extract (optional)
1/4 cup sliced almonds (optional)
Confectioners' sugar for dusting

 

1. Place an oven rack on the middle shelf of the oven. Preheat the oven to 325 degrees F. Spray a 10-inch cake pan or spring-form pan with nonstick vegetable-oil cooking spray.

2. Using an electric mixer, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

3. Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough form and no white streaks of flour remain.

4. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract, if using, into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.

5. Drop the remaining batter by large spoonfuls over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.

6. Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners sugar.

Buy the Book!

 

Simple French Desserts
By Jill O'Connor
Chronicle Books
Paperback, $16.95
Color photographs throughout
ISBN: 0-8118-1903-5
Recipe reprinted by permission.

 

Simple French Desserts

Recipes

More About France and French Recipes

Cookbook Profile Archive

 
Kitchen Gypsy

 

This page created June 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.