Cherry and Cardamom Cake
Ingredients
- 100 gUnsalted butter (softened)
- 100 gWhite sugar
- 2 pcEgg (at room temperature)
- 133.3 gWheat flour
- 0.7 tspBaking powder
- 0.7 tspCardamom powder
- 0.7 tbsprose water
- 266.7 gCherry (pitted)
- 33.3 gRoasted salted pistachio (crushed)
- 0.7 tspMahlab (powdered)
Method
A dense, moist crumb scented with cardamom and rose. The cherries burst during baking, releasing purple juices that marble the golden batter.
- 1
Pit the cherries over a bowl to catch all the juice. Set aside.
- 2
Cream the softened butter with the sugar until smooth, creamy, and slightly pale.
- 3
Add the eggs one by one, mixing vigorously. The mixture should be homogeneous and reach the ribbon stage.
- 4
Sift the flour with the baking powder, cardamom, and mahlab. Fold into the previous mixture without overworking the batter to keep it tender.
- 5
Pour in the rose water. Add the cherries and their juice, then the crushed pistachios. Mix gently with a spatula.
- 6
Pour into a lined cake tin. Bake at 180°C. The cake is ready when a knife blade comes out clean and the crust is golden.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter once the flour is added to prevent it from becoming tough.
- If the cherries are very juicy, toss them in a little flour before folding to stop them from sinking to the bottom.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome or in an airtight container.
