Sweet & Sour

Sakal Times
Thursday, 26 July 2018

Cherries are sweet surprises which can cheer you up instantly. Red and juicy, they can be literally eaten in any form. While sweet cherries are lovely in desserts or eaten out of hand, sour ones are great for baking. Chef Irfan, executive chef, Tarta, Doubletree by Hilton Chinchwad  (which is hosting a Cherry festival), shares a few recipes that are prepared using cherries

For base
Raw cacao powder… - .4 tbsp
Unrefined coconut oil… - …3 tbsp
Whole almonds (ground)....... - 1 cup (170 g)
Dates (pitted and finely chopped) - ...4
Coconut flour……. - 1/2 cup 
Coconut syrup or agave nectar…… - ...2 tbsp 

For filling
Raw cashews (soaked in water for 3 hours).. - ..2 cups 
Coconut cream……… - ..150 ml
Melted unrefined coconut oil……. - 1/3 cup 
Juice and grated rind of lemon… - ..1 
Juice and grated  rind of orange… - .1 
Coconut syrup or agave nectar… - ….. 4 tbsp

Apricot jam…… - ….50 gm
Fresh cherries (pitted and halved). - .250 gm

Grease and line a 24 cm round springform cake tin with baking paper
For the base, place all the ingredients in a bowl and mix to combine. Press into your prepared cake tin and refrigerate to set. 

For filling
For the filling, drain the cashews and place in a food processor or bar blender. Add the coconut cream and process to a very smooth thick paste. Add remaining ingredients and process to combine. 
Pour onto the chilled base and freeze for a minimum of one hour or until set.

Brush the cake with apricot jam and decorate with cherry halves. Remove from the tin and serve cut into thick slices.

White angel food cake mix… - ….1 box
Cold water….. - 1 ¼ cups
Almond extract…... - 1 ½-tsp
Chopped maraschino cherries… - .½ cup

For glazing
Melted butter or margarine……. - .2 tbsp
Powdered sugar…….. - 2 cups 
Maraschino cherry juice… - .2-to 2½ cups 

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed for 30 seconds. Beat on medium speed for 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food pan or else the batter will overflow.

Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled. Run knife around edge of cake; remove from pan.

In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down from sides. Garnish with whole cherries, if desired.

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