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 |
Servings |
Prep Time |
9″round cake |
15min |
|
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