Gateau Basque with Black Cherry Jam
A tender, golden buttery pastry cake from the Basque country, filled with black cherry jam.
- Time1 hr 45
- LevelMedium
- Costabout £0.45 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour and baking powder. In another bowl beat the butter and sugar until pale and fluffy, then beat in the whole egg, 1 egg yolk, the lemon zest and the rum.
- 2
Fold in the flour to make a soft dough. Divide in two, wrap and chill for 1 hour.
60 min - 3
Heat the oven to 180°C (160°C fan). Grease a 20 cm loose bottomed tin or springform tin. Roll or press half the dough into the tin, up the sides by 3 cm.
- 4
Spread the jam over the base, leaving a 1 cm gap around the edge.
- 5
Roll out the second piece of dough between baking paper, lay it over the top and press the edges together to seal. Trim the edges.
- 6
Beat the last yolk with 1 tsp water and brush over the top. Mark a criss cross pattern with a fork.
- 7
Bake for 40 to 45 minutes, until deep golden. Cool fully in the tin before turning out.
45 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.