Gâteau Basque: Traditional Basque Cake

1.Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.

2.In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3.In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

4.Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.

6.Divide the dough into two equal parts. Wrap each portion in plastic wrap and refrigerate for about 30 minutes to firm up.

7.Roll out one portion of the dough on a lightly floured surface to fit the bottom and sides of the prepared cake pan. Press the dough evenly into the pan.

8.Spread the pastry cream or cherry jam evenly over the dough in the pan.

9.Roll out the second portion of dough to fit the top of the cake. Place it over the filling and press the edges to seal.

10.Beat the egg yolk with a teaspoon of water to make an egg wash. Brush the top of the cake with the egg wash.

11.Using a fork, gently score the top of the cake in a crosshatch pattern for decoration.

12.Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are firm.

13.Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before serving.