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1
To make the dough, in a food processor fitted with the metal blade, process the flour, almonds, baking powder, salt, and sugar until the almonds are ground to a powder.
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2
Add the butter and process until the butter is in tiny pieces.
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3
Add the egg, egg yolk, and the vanilla and almond extracts and pulse until the dough comes together.
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4
Divide the dough into 2 pieces, one slightly larger than the other, form each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
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5
Preheat the oven to 350F (175C).
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6
Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with flour, and tap out any excess.
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7
To make the filling, in a small bowl, mix the cherry jam, rum, brandy, and anise-flavored liqueur.
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8
Set aside.
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9
Dust the larger disk of dough on both sides with flour and roll it out to a 10-inch (25-cm) circle between 2 sheets of lightly floured plastic wrap.
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10
Peel off the top sheet of plastic and invert the dough into the prepared pan.
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11
Peel off the sheet of plastic that is now on top and press the dough gently into the bottom of the pan and partially up the sides.
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12
Dont worry if the dough tears; its very forgivingjust patch and press together.
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13
Spread the filling over the dough, leaving a 1-inch (3-cm) border.
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14
Roll out the second piece of dough between 2 sheets of lightly floured plastic wrap.
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15
Peel off the top sheet of plastic and invert the dough over the filling.
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16
Peel off the sheet of plastic thats now on top.
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17
Gently press the edges together to enclose the filling.
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18
In a small bowl, whisk together the egg yolk and milk and brush it liberally over the top.
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19
Rake the tines of a fork 5 or 6 times over the surface in two diagonally opposing directions to create a crosshatch design.
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20
Bake the cake until the top is deep golden brown, about 40 minutes.
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21
Let cool for a few minutes, then run a knife around the sides to loosen it from the pan.
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22
Release the sides of the springform pan and let cool completely.
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23
Cut into wedges and serve.
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24
Gateau Basque is actually better the second day, after the flavors have had a chance to meld.
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25
Wrapped tightly in plastic wrap, itll keep for about 1 week at room temperature.
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26
A prune filling for gateau Basque isnt exactly traditional, but since the nearby Gascon region is famous for its prunes, Ill often make a filling with them: Quarter 8 ounces (225 g) of pitted prunes; heat them in a small saucepan with 3 tablespoons (45 ml) brandy, 1 tablespoon rum, 1 tablespoon anise-flavored liqueur, 1/4 cup (50 g) sugar, and 1/4 cup (60 ml) water.
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27
When the liquid comes to a boil, cover, and remove from the heat.
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28
Once cool, process the mixture in a food processor fitted with the metal blade until chunky and use in place of the cherry jam.
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29
Use a top-quality sour cherry jam.
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30
The less-expensive ones are primarily sugar and are too runnyyou want a filling thats plump with flavorful cherries.
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31
If you cant find sour cherry jam, add a squirt of lemon juice to regular cherry jam.
