91min 4 ppl
Vegan Basque Cake with Coconut Cream and Black Cherry Jam
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 11 steps
Hard: over 60 min or 12+ steps
780 kcalper person
Protein 8g
Carbs 95g
Fats 41g
About this dish
Chilled coconut cream replaces the traditional pastry cream here, whipped with vanilla and a touch of rum until silky and rich — paired with a jammy black cherry compote made from scratch and encased in a press-in almond pastry that bakes to a deeply golden, crumbly shell.
Allergy Info
Gluten, Soya, Sulphites, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Black cherriespitted, fresh or frozen250 g
Tins & Jars
- Full-fat coconut creamrefrigerated overnight400 ml
- Apricot jamfor glazing2 tbsp
Dried Goods
- Icing sugarsifted2 tbsp
- Cornstarch2 tsp
- Caster sugarfor the cherry compote60 g
- Plain flour220 g
- Ground Almonds80 g
- Caster sugarfor the dough120 g
- Baking powder1 tsp
- Oat milkplus 1 tbsp for brushing60 ml
Spices & Seasonings
- Vanilla extract1 tsp
- Fine sea salt0.25 tsp
- Almond extract0.5 tsp
Oils & Condiments
- Dark rum1 tbsp
- Lemon juice1 tbsp
- Refined coconut oilsolid but not rock-hard120 g
- Apple cider vinegar1 tsp
Utensils
- 20 cm loose-bottomed cake tin
- Hand mixer
- Small saucepan
- Rolling pin
- Pastry brush
Method
1
Measure and sift the flour, ground almonds, 120 g caster sugar, baking powder, and salt into a large bowl. Pit the cherries if using fresh. Whisk together the 60 ml oat milk and apple cider vinegar in a small jug and set aside to curdle for 5 minutes.
Approx. 8 minutes
2
Open the refrigerated coconut cream, scoop out the solidified cream into a bowl, and discard or reserve the liquid. Whip with a hand mixer until fluffy, then beat in the icing sugar, vanilla, rum, and cornstarch until smooth. Transfer to the refrigerator until needed.
Approx. 5 minutes
3
Combine the cherries, 60 g caster sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries break down and the mixture thickens to a loose jam consistency, about 15 minutes. Transfer to a bowl and allow to cool completely.
Approx. 15 minutes
4
Rub the solid coconut oil into the flour mixture using your fingertips until the texture resembles damp sand with no large lumps remaining. Pour in the curdled oat milk and almond extract, then mix with a fork until the dough just comes together. Wrap the dough in cling film and refrigerate for 30 minutes.
Approx. 7 minutes
5
Preheat the oven to 180°C fan. Grease a 20 cm round loose-bottomed cake tin. Divide the chilled dough into two portions — roughly two-thirds and one-third. Press the larger portion evenly across the base and up the sides of the tin to form a shell about 5 mm thick.
Approx. 6 minutes
6
Spread the cooled cherry compote across the base of the pastry shell in an even layer.
Approx. 2 minutes
7
Spoon the chilled coconut cream over the cherry layer and smooth with the back of a spoon, leaving a 1 cm border at the top edge.
Approx. 2 minutes
8
Roll or press the remaining dough between two sheets of baking parchment to a rough 20 cm circle. Lay it over the filling, pressing the edges gently to seal against the sides. Brush the surface with the reserved oat milk.
Approx. 5 minutes
9
Score a crosshatch pattern across the top with a fork or the back of a knife.
Approx. 2 minutes
10
Bake for 35 minutes until the top is deep golden brown and the edges are pulling away slightly from the tin.
Approx. 35 minutes
11
Warm the apricot jam in a small saucepan over low heat until liquid, then brush over the top of the warm gâteau for a glossy finish. Cool in the tin for at least 1 hour before slicing.
Approx. 3 minutes
