Cherry, pistachio & coconut cake (pictured top)
Sarit Packer uses a spice called “Mahleb” which is hard to find. It’s an almond flavoured spice extracted from cherry pits. I substituted it for a bit of crushed cardamom and vanilla mixed together. Orange blossom water would be another option. Either ways the cake is delicious, and an excellent keeper. Eat plain or serve with some crème fraiche or Greek yoghurt.
Servings Prep Time
9″round cake 15min
Cook Time
45min
Servings Prep Time
9″round cake 15min
Cook Time
45min
Ingredients
Instructions
  1. Preheat the oven to 190C (170C fan) and lightly grease a 9” ring cake tin with butter.
  2. If using frozen cherries, allow to defrost and drain.
  3. Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs.
  4. Spoon the batter into the pre-greased tin and smooth down.
  5. Place the pitted cherries on top the batter.
  6. Sprinkle the chopped nuts and the 2 tablespoons of sugar.
  7. Bake for 30-45 minutes until the cake looks a deep golden. A toothpick inserted into the centre should come out clean.
  8. Allow the cake to cool in the tin, for about 1 hour. Then gently remove by running a knife around the edges.
  9. The cake stores really well at cool temperature or in the fridge, but is best eaten at room temperature.

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