Name: Sour-cream cake with cherries and pistachios
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125 ml almonds slivered, toasted; 125 ml pistachios shelled, chopped; 250 ml cherries morello; 275 ml butter soft; 315 ml castor sugar; 5 eggs large; 810 ml flour cake; 8 ml Baking powder; 250 ml sour cream; 65 ml milk; 205 ml castor sugar; 2 cinnamon stick; 4 cloves; 4 cardamom pods, bruised; 125 ml lemon juice or fresh lime juice; 50 ml honey; 10 ml rose water

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Ingredients (17)

125 ml	almonds — slivered, toasted
125 ml	pistachios — shelled, chopped
250 ml	cherries — morello
275 ml	butter — soft
315 ml	castor sugar
5	eggs — large
810 ml	flour — cake
8 ml	Baking powder
250 ml	sour cream
65 ml	milk

SYRUP:

205 ml	castor sugar
2	cinnamon — stick
4	cloves
4	cardamom — pods, bruised
125 ml	lemon juice — or fresh lime juice
50 ml	honey
10 ml	rose water

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Method:

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

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