|Gateau Basque ala Hilltop Farm!|
8 servings; pan size: 9" springformIngredients:
2 cup all purpose flour
1 cup whole wheat flour
8 oz butter, softened (2 sticks)
1-1/4 cup sugar
1-1/2 tsp baking powder
1/2 cup jam (I used Bonne Maman Wild Blueberry for the Blessed Mother!)
1 egg yolk for brushing the top
Pre-heat the oven to 400 degrees. Butter the spring-form pan (my pans are NOT non-stick and I highly recommend using these Kaiser ones!) and then set aside.
In a bowl, mix the flours, sugar and baking powder together. Add eggs and butter, stirring until well-combined.
Take half the dough and spread it in the pan, lifting it up the sides about 1/2" or so. Pour the jam into the center of the cake, spreading it evenly out to the sides (but leave about an inch or so border so the jam doesn't leak out).
Sprinkle a bit of flour on your work surface and roll the second half of the dough out into a circle that is the same size as the pan. Place this on top of the jam/dough and ensure the jam is completely sealed within.
Mix the egg yolk with a few drops of water and "paint" the top crust with this mixture. Optional: sprinkle cinnamon-sugar on top for an added bit of sweet!
Place in the preheated over for about 25 minutes or until the cake is golden and done. Wait 10 mins and then run a knife round the edge of the pan. Pop off the spring-form and voila!