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For the cherry base

For the sponge topping

Nutrition: per serving

  • kcal501
  • fat25g
  • saturates14g
  • carbs61g
  • sugars51g
  • fibre3g
  • protein7g
  • salt0.1g
    low

Method

  • step 1

    Heat a large frying pan. When hot, add the cherries, lemon juice, orange zest and sugar. Allow the cherries to cook and release their juices for 4-5 mins until they are tender and the juices are syrupy.

  • step 2

    Transfer the cherries to the base of a 20-22cm diameter ceramic pie dish. At this point, you can chill the dish until half an hour before you want to eat, then finish it.

  • step 3

    Heat oven to 180C/160C fan/gas 4. To make the topping, put the eggs and sugar in a large bowl and beat until light and foamy – an electric whisk is best for this. Add the extract and orange flower water as you whisk.

  • step 4

    When the mixture is very light and airy, whisk in the cream. Finally, sieve in the flour and a pinch of salt. Carefully fold them into the egg mixture with a large metal spoon until there are no lumps.

  • step 5

    Pour the sponge mixture over the cherries and use the back of a spoon to cover evenly. Bake for 20 mins until well risen and evenly browned.

  • step 6

    While the sponge is baking, stir the chopped pistachios into the crème fraîche and spoon into a serving dish. When the sponge is cooked, remove it from the oven and let it cool for 10 mins before dusting with icing sugar and serving with the pistachio crème fraîche.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.3 out of 5.4 ratings

gryone

Please correct the recipe because the sponge is not sponge but rather a rubbery layer, some ingredient must be missing. Otherwise it's a really good combination of flavours, the fruity bit is delicious!

jaffa_usa avatar

jaffa_usa

A star rating of 2 out of 5.

I would really like it if this recipe would be corrected. As written, it does not make the dish displayed. Can someone either take this down or run it through the test kitchen and correct it? I wasted my fresh cherries on this :(

iainmacmillan

I agree with Cheryl. There is a problem with the recipe. I made it by whisking the egg white and folding it in at the end. That did work well and it tasted good.

cheryl@jonestown68.freeserve.co.uk

A star rating of 3 out of 5.

Tasted OK but the topping was more like a fried egg than a sponge. In the magazine it says "2 eggs- separated" but they go in at once so couldn`t work out why this was. Maybe I didn`t whisk it enough.

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