Serves: 8-10 | Cooking time: 2hrs | Difficulty: Medium
This cake is silly good. Fruity, rich, moist and perfect for any occasion. It's fancy enough to star in your Christmas dessert spread but also perfect for more casual dinner party and weekend baking. You can swap the cherries for raspberries or plums if cherries are not in season, or dress it up with a cheeky scoop of vanilla ice cream. Or have it as is with your morning coffee or afternoon tea break. This recipe is adapted from a Honey & Co recipe by our favourite Israeli, London based, chefs, Sarit Packer and Itamar Srulovich. Apparently this was one of the first cakes they made for their famous London eatery and still massively popular. Our Mehlepi spice blend, added to the cake's batter, lends flavours of marzipan, rose and almond.
- Mahlepi spice blend, 1.5 tsp
- 100g sugar + 20g for the topping
- 180g ground almonds/almond flour
- 30g ground pistachios + 50g roughly chopped for the topping
- 45g desiccated coconuts
- 50g self rising flour
- 150g melted butter
- 3 large eggs
- 300g cherries
- Pinch of salt
- Pre-heat oven to 190c (170c fan). Lightly grease a 24cm diameter cake tin with butter.
- Mix all dry ingredients (Mahlepi + sugar+ almond flour + ground pistachios + coconut + flour) in a large mixing bowl. Pour over the melted butter and then add the eggs. Mix well. Pour the batter into the greased cake tin and smooth it evenly.
- Remove the cherry pits by using your fingers. You can do this over the batter so the juices drip onto it to add flavour and colour. Scatter the cherries on top of the batter, sprinkle the remaining sugar and pistachios.
- Bake in the centre of the oven for 25-30mins. Then turn the cake around and bake for another 8-10 mins. It should be ready when the cake visible between the cherry is nice and golden.
- Let the cake settle and cook in the tin. When it has cooled down, run a sharp knife around the edges of the tin before removing. Serve immediately or at room temperature if refrigerated.