Basque Cake Recipe

Prepare dough

Preheat oven to 350°F (175°C). In a bowl whisk together flour, baking powder and salt. In a separate large bowl cream the cubed cold butter and granulated sugar with a pastry cutter or stand mixer on low until mixture resembles coarse crumbs. Add the egg yolks, vanilla and milk, mixing just until combined. Add dry ingredients and fold until a soft dough forms; do not overmix.

Assemble cake base

Line a 9-inch round springform pan or cake ring with parchment (leave a 1-inch overhang). Press two-thirds of the dough into the bottom and slightly up the sides to form an even base and a low wall (reserve remaining dough for topping). Chill the pan in the refrigerator while preparing the filling for 10 minutes to help the dough set.

Top crust pieces

Break the reserved dough into rough pieces; these will be used later to create a rustic top and partial seal for the preserves.

Bake initial shell

Blind-bake the chilled crust for 12 minutes until it just begins to set and is slightly golden at the edges. Remove from oven and allow to cool slightly (the cake will bake further after adding fillings). Lower oven temperature to 325°F (160°C).

Warm the cherry preserves in a small saucepan over low heat until loose and spreadable (2–3 minutes). Stir in the halved cherries and lemon juice. If preserves are very loose or you prefer a thicker set, mix the cornstarch with 1 tsp cold water to make a slurry and whisk into the preserves; simmer gently 1 more minute until slightly thickened. Remove from heat and cool 5 minutes.

Spread & layer: Spoon the warm cherry preserves into the partially baked crust, leaving about 1/2 inch of space at the top. Smooth into an even layer. Break the reserved dough pieces and arrange them loosely over the preserves — they will bake into a rustic, slightly cracked top rather than fully sealing the filling.

Brush the visible dough pieces with the melted butter and place the cake in the oven at 325°F (160°C). Bake for 25–30 minutes until the top is golden brown, the preserves are bubbling slightly around edges, and an inserted toothpick into the dough (not the preserves) comes out mostly clean. If the top browns too quickly, tent with foil.

Cool: Remove from oven and let the cake cool in the pan on a rack for at least 1 hour to allow the preserves to set. After 1 hour, remove springform ring or parchment and cool completely (or refrigerate for 2 hours) before slicing. Dust lightly with confectioners' sugar just before serving, if desired.

Prepare base: In a mixing bowl, beat softened cream cheese with powdered sugar, vanilla extract and lemon zest until very smooth and lump-free. Scrape down sides to ensure even texture.

Whip cream: In a separate chilled bowl, whip the heavy cream to medium-stiff peaks (should hold shape but still be soft).

Fold & freeze: Gently fold about one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining whipped cream until fully combined and airy. Transfer mixture to a loaf pan or airtight container, smoothing the top. Freeze at least 6 hours or overnight until firm.

Portioning: Remove ice cream from freezer 5–10 minutes before serving to soften slightly for scooping.

Toast almonds: In a dry skillet over medium heat, toast the Marcona almonds, stirring frequently, 3–4 minutes until fragrant and just golden. Remove immediately to a plate to stop cooking; roughly chop once cooled.

Serve: Slice the cooled Basque-style cake into wedges. Plate one wedge per serving alongside a generous scoop of the cream cheese ice cream. Spoon a small extra dollop (1–2 tsp) of reserved cherry preserves over the ice cream or cake if you kept extra. Sprinkle the toasted chopped Marcona almonds over the ice cream and cake for crunch.

Optional finishing touches: Dust with a light dusting of confectioners' sugar and serve immediately.