Basque Cake with Cherry Preserves

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I have made the cake 4 times and it never seems to be done in the middle. The cake is made in a 9.5" springform pan and I cook it for 58 to 60 minutes and every time the cake passes every doneness test; firm to the touch, golden brown on top, clean toothpick, pulling from sides, etc. Then time to remove it from the pan to plate it and one of two things can happen. Either it falls apart completely from being undone in the center even after passing all tests or it will make it on the plate and save the unpleasant undone center for a surprise when sliced. To cook it longer makes for dry and crunchy edges. I would give it negative stars if I could.

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I have to say this was pretty fantastic. After just spending some time in the Basque region of both France and Spain AND trying a few varieties while there - this recipe is very close. It was not complicated and the sour cherry preserves (I used 'pie filling' and added a little lemon juice - I wanted tart! really make the whole flavor delicious!! The cake part itself lends itself to future creative moments of subbing. Very happy and full ;-

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I didn't have the right size Springform pan, so I used a 9" instead of the called for 10" and extended the baking time by about 3 minutes. It came out wonderfully! Also, I used Sour Cherry Jam, very very yummy! :- My picky toddler LOVED this!

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This recipe is excellent! But omit the cherry preserves and tastes 100 times better. It reminds me of a soft biscotti, so whenever I make it I tell friends that it is Biscotti Cake. Because it really has the texture and the rich flavor of the famous Italian cookie.

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The Basque Cake with Cherry Preserves is wonderfully delicious. It's moist and tender with a buttery, not too sweet, flavor. The sour cherries give it a zing and the almonds provide a little crunch. All in all, it's going to become a family favorite.