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| Main ingredients | Jumbo pistachios, Fine semolina, Milk, Softened butter, Castor sugar, Eggs, Vanilla essence, Refined flour, Baking powder, Fresh cherries, Sugar glaze |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 40-45 minutes |
| Cook time | 50-55 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup ProV Regal California Jumbo Pistachios
- ¾ cup fine semolina
- 2 cups milk
- 1 cup softened butter
- 1¼ cups castor sugar
- 3 eggs
- 1 teaspoon vanilla essence
- ¾ cup refined flour (maida)
- 1 teaspoon baking powder
- 6-8 fresh cherries
- Sugar glaze as required
- Blanched and slivered ProV Regal California Jumbo Pistachios to sprinkle
Method
- Shell ProV Regal California Jumbo Pistachios and put into a grinder jar. Add semolina and grind to fine powder.
- Transfer the mixture into a bowl, add milk and mix well. Set aside for 10-15 minutes.
- Preheat oven to 180° C.
- Take butter in a large bowl, add 1 cup castor sugar and whisk till the sugar dissolves completely.
- Break eggs and add and whisk well. Add vanilla essence and whisk well.
- Sift refined flour and baking powder directly into it and whisk. Add pistachio mixture and fold in to make a smooth batter.
- Transfer the batter into a lined loaf tin and spread it evenly and tap a few times to remove air bubbles. Place the tin in the preheated oven and bake for 40-45 minutes.
- Bring the tin out of the oven and let it cool. Demould and place the cake on a plate.
- For topping, heat a pan, add remaining castor sugar, ½ cup water and fresh cherries and cook for 6-8 minutes.
- Drizzle the sugar glaze evenly on the cake, place the cherries with syrup and sprinkle ProV Regal California Jumbo Pistachios. Slice and serve.
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