1 1⁄4 tsp. baking powder
1⁄2 tsp. salt
10 tbsp. (5 oz.) butter,
1⁄2 cup plus 2 Tbsp. sugar
2 large eggs, divided
1 large egg yolk
1⁄2 cup plus 2 Tbsp. cherry
jam (I've also tried this
with BlackBerry & Straw-
- Add the butter and sugar to a medium sized bowl; beat on medium-high speed until light and airy, about 3 minutes.
- Scrape down the bowl and add 1 egg plus 1 egg yolk; beat on medium-low speed to combine.
- Add the 1 cup of flour together with the baking powder and salt. Mix beating on low speed until just incorporated. Add second cup of flour and again mix just until incorporated.
- Form the dough into two equal balls using your hands (do not over handle). Place
- one ball between two large sheets of parchment paper, and roll out the round to about 11 inches in diameter. (Do not remove the paper).
- Repeat the process with the other ball of dough, rolling it out to about 9 inches in diameter.
- Stack the 2 dough disks and refrigerate until firm but still flexible, 30 minutes to an hour.
- Set a rack in the top third of the oven and preheat to 375°. Grease a 9-inch round cake pan with butter.
- Add a parchment round to cover just the bottom of the cake pan.
- Retrieve the dough rounds and let rest at room temperature for about 5 minutes.
- Carefully peel away the paper around the larger round of dough.
- Place the dough in the prepared pan and press it gently into the corners; trim so that the dough reaches halfway up the sides.
- Add the preserves to the center of the dough, and spread with the back of the spoon to coat evenly, leaving a 3⁄4-inch border around the edges.
- Remove the paper around the smaller round of dough, then place it atop the cake pan.
- Trim the edges so that the dough just fits inside but still touches the sides of the pan.
- Using fingers, press down around the edges, tucking the dough ends in and fusing the two doughs together.
- In a small bowl, beat the remaining egg with a few drops water.
- Brush the top of the dough generously with the egg wash.
- Then, using a small, sharp knife, create a pattern of crisscrossed lines.
- Bake until the top is golden, 30-35 minutes.
- Remove to a rack and let cool 5 minutes.
- Use a paring knife to dislodge the cake's edges from the pan.
- Gently invert onto a flat plate, then invert again onto another plate or stand.
- Let cool completely.
- Slice into wedges and serve.