Cherry and Cardamom Cake

A dense, moist crumb scented with cardamom and rose. The cherries burst during baking, releasing purple juices that marble the golden batter.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 533
• Protein: 9 g
• Carbs: 62 g
• Fat: 28 g

Ingredients

• 100 g Minimum butter sweet ( softened )
• 100 g White sugar
• 2 piece Egg ( at room temperature )
• 133.3 g Wheat flour
• 0.7 tsp Baking powder
• 0.7 tsp Cardamom powder
• 0.7 tbsp rose water
• 266.7 g Cherry ( pitted )
• 33.3 g Roasted salted pistachio ( crushed )
• 0.7 tsp Mahlab ( powdered )

Instructions

1. Fruit preparation

   Pit the cherries over a bowl to catch all the juice. Set aside.

2. Creaming the butter

   Cream the softened butter with the sugar until smooth, creamy, and slightly pale.

3. Adding the eggs

   Add the eggs one by one, mixing vigorously. The mixture should be homogeneous and reach the ribbon stage.

4. Mixing dry ingredients

   Sift the flour with the baking powder, cardamom, and mahlab. Fold into the previous mixture without overworking the batter to keep it tender.

5. Flavorings and garnish

   Pour in the rose water. Add the cherries and their juice, then the crushed pistachios. Mix gently with a spatula.

6. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature under a cake dome or in an airtight container.