12 oz cherries, stoned and tossed lightly in flour
2 oz shelled, unsaltd pistachios
Icing sugar to dust
For the syrup
Juice of 1 orange
Splash of orange blossom water
1 tbsp golden caster suger
Preheat the oven to 300 degrees.
Lightly grease and line an 8″ springform cake tin with baking paper.
Using an electric hand mixer, beat the butter in a large bowl with sugar and lemon zest for 3-5 minutes until pale and fluffy, then beat in the orange blossom water.
Beat in the eggs one by one, beating well after each addition, then beat in orange blossom water.
Beat in the eggs one by one, beating well after each addition.
Fold in flour, almonds and baking powder.
Fold in half the marzipan pieces and half the cherries, then transfer to the prepared tin and poke in the remaining marzipan and cherries, making sure they’re just covered by the cake mixture.
Transfer to the middle rack of the oven and bake for 20 minutes, then turn the heat to 290 degrees and bake for 50-60 minutes more. Check after 30 min; if it’s looking dark, cover the top with foil – not before, as opening the door will make the cake sink. It is cooked when a skewer pushed into the centre comes out clean.
About 5 minutes defore the cake has finished cooking, make the syrup.
Put all the ingredients in a pan and heat gently until the sugar has melted.
When the cake is cooked, remove from the oven, poke holes all over the top with a skewer and drizzle over the syrup.
Leave to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Don’t leave to cool on the base of the springform or the bottom will be soggy.
When ready to serve, roughly chop the pistachios, scatter over the top of the cake and dust with icing sugar
The cake will keep in an airight container for 4 days and tastes best the day after you make it.
When adding heavy ingredients to cake batter (such as the marzipan and cherries,)tossing them in flour first helps stop them sinking, as does reserving half of them to push into the top of the mixture.
FREEZE: the finish cake without the pistachios, well-wrapped in cling film, for up to 1 month. Defrost thoroughly, then garnish and serve.
Harissa is a fiery blend of chilies and spices, in the form of a thick paste. Harissa is native to the northern African countries of Morocco, Algeria, Libya and Tunisia. The history of Harissa is linked closely to that of the red pepper, which was introduced to Europe and North Africa in the 1400s. Harissa is a staple food often eaten with every meal in Morocco and its neighboring countries.
Harissa is usually made with ingredients such as chilies, garlic, vinegar, salt, and olive oil, though the recipe for Harissa varies based on the region of production. While the base of Harissa is hot chili peppers, additional ingredients may include coriander, caraway, paprika, lemon juice or cumin. The type of pepper used will determine the heat of the chili paste.
Harissa is traditionally eaten alongside couscous, but also adds a bright vibrant flavor to sauces, dressings, marinades and soup. Harissa adds a flavorful kick to sandwiches, roasted vegetables, rice or noodles. Delicious when spread on lamb, or mixed into the sauce of a braise. Harissa is also a perfect sauce to spoon over eggs or potatoes.
12 fresh red finger-length chillies
1-1/2 tsp coriander seeds
1/2 tsp caraway seeds
4 cloves garlic
1/2 tsp sea salt flakes
2. tsp tomato paste
2 1/2 tsp lemon juice
1 tbsp light olive oil
7 drops rose water
Roast the coriander and caraway seeds over the heat in a dry frying pan until fragrant, making sure they do not burn, then work to a fine powder in a pestle and mortar or a spice grinder.
In a blender add all the ingredients and blend to a fine paste, then set aside for at least an hour before using it.
The fiery paste can be turned into a mellow dip by stirring through natural yoghurt.
The Harissa will keep up to 2 weeks in the fridge.
FREEZE: In nice cube trays, then pop out and use when needed.