Sour-cream cake with cherries and pistachios

Recipe from: 22 April 2016
recipe, cake, bake, sour cream, cherries, pistachi

Ingredients 18
Servings 8
Time 00:40

Ingredients

  • 125
    ml
    slivered almonds, toasted
  • 125
    ml
    shelled pistachios, roughly chopped
  • 250
    ml
    (approximately half a jar) morello cherries
  • 275
    ml
    soft butter
  • 315
    ml
    castor sugar
  • 5
    large eggs
  • 810
    ml
    cake flour
  • 8
    ml
    baking powder
  • 250
    ml
    sour cream
  • 65
    ml
    milk
  • SYRUP:
  • 205
    ml
    castor sugar
  • 2
    cinnamon sticks
  • 4
    cloves
  • 4
    cardamom pods, bruised
  • 125
    ml
    lime or lemon juice
  • 50
    ml
    honey
  • 10
    ml
    rose-water (or 5ml grated orange zest)
 

Method

01:00
 
Method:
Line the base and sides of a baking tin with baking paper. Sprinkle a quarter of the nuts over the base of the cake tin, spreading them evenly.

Drain the cherries well and reserve the juice. Beat the butter and castor sugar until light. Beat in the eggs one at a time, beating well after each addition.

Fold in the flour, baking powder, sour cream and milk. Carefully spoon a layer of the batter over the nuts in the baking tin.

Top with half the cherries, then cover with the remaining batter. Bake in a preheated oven for an hour or until a skewer comes out clean.

Syrup:

Make the syrup while the cake is in the oven. Heat the juice from the cherries with the castor sugar and the spices. Bring the mixture to the boil, then reduce the heat and simmer uncovered for 10 minutes. Add the lemon juice, honey and rose-water, and remove from the heat. Strain the syrup, add the remaining cherries and set aside.

After removing the cake from the oven, allow it to stand for five minutes. Turn it out onto a serving platter and remove the baking paper. Use a skewer to make a few holes in the surface of the cake, then spoon the syrup and cherries over it, allowing the syrup to soak in. Sprinkle with the remaining nuts and serve on its own, or enjoy warm with cream or custard as a dessert.

Text and image: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.










 

Read more on: recipe  |  bake  |  cake
 

You might also Like

NEXT ON FOOD24X

Choc nut energy balls

2017-10-19 10:33
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.