Italian-style Lemon Anise Cardamom cake with Balsamic Cherry Sauce
this lemon, anise, and cardamom cake is topped with a crumbly pine nut streusel
When I think of Italian desserts, I think of anise–that seductive, licorice-y taste that’s so under-rated, and often underused in American sweets. I wanted to create a moist, everyday cake that’s easy to throw together, but is easy to “dress up” for company. This cake is topped with a delicious streusel that’s flecked with a small amount of toasted pine nuts and rolled oats, and subtly perfumed with the zest of lemons, and the soft floral flavor of cardamom. A simple side of sour cherries, plumped with the sweet tang of balsamic vinegar, is the perfect accompaniment. I serve this cake with a generous dollop of creme fraiche, but you could also serve it with whipped cream, or vanilla ice-cream.
Lemon, Anise and Cardamom Cake
SERVES 10-12
For the cake:
2/3 cups heavy cream
3 tablespoons fresh lemon juice
1 1/2 cup all purpose flour
3/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cardamom
6 tablespoons unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons anise extract
zest of two lemons
For the pine nut streusel:
10 tablespoons cold unsalted butter
3/4 cups light brown sugar
1/2 cup toasted pine nuts, chopped finely
1/2 cup old fashioned rolled oats
1 1/2 cup all purpose flour
1/2 teaspoon kosher salt
Preheat the oven to 325 degrees. Grease a 9″x9″ square baking pan.
In a small bowl, combine the lemon juice and whipping cream. Let stand for 10 minutes. In a large bowl, sift together the flour, salt, baking soda, baking powder, and cardamom. Set aside.
In a mixing bowl, beat the butter on medium speed until light in color, about 2 minutes. Add the sugar, and continue beating for another minute, until creamy. Beat in the eggs and anise extract.
On low speed, beat in about 1/3 of the flour mixture until almost combined. Then, beat in 1/2 the cream mixture. Repeat, ending with the last 1/3 of the flour mixture. Spoon the batter into the baking pan in an even layer.
For the pine nut streusel: Dice the cold unsalted butter into 1/2″ cubes, and toss together with the, light brown sugar, toasted pine nuts, rolled oats, flour and salt. Sprinkle the topping evenly over the batter.
Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. Let cool for 15 minutes before serving.
For the balsamic cherry sauce:
2 tablespoons cornstarch
1 1/2 cup water
3 cups dried sour cherries
2/3 cups granulated sugar
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
FOR THE SAUCE: In a small bowl, stir together the cornstarch and 2 tbsp water. Add the rest of the ingredients (including the remaining water) to a medium saucepan. Stir the sauce on medium heat for about 10 minutes, until the cherries are plumped.
Add the cornstarch slurry to the sauce and cook, stirring, for another 4-5 minutes until the sauce bubbles and thickens.
TO SERVE: Serve the cherry sauce alongside each slice of cake, and top with a dollop of creme fraiche, whipped cream, or vanilla ice-cream.
Posted: March 21st, 2010 under Uncategorized.
Comments
Comment from Emily
Time March 21, 2010 at 11:09 AM
To say this sounds heavenly would be an understatement… Wow! Starred and on the to-make-list.
Comment from lorna
Time March 21, 2010 at 1:15 PM
Alex: the anise is quite soft and subtle in the cake, and 3 tbsp of balsamic for 3 cups of dried cherries means the balsamic is more there as a sweet/sour accent than in-your-face in terms of flavor. I think it’s wonderful together, but I’m biased. =)
Comment from wasabi prime
Time March 25, 2010 at 2:02 AM
Lovely! I made a vanilla/fig-steeped balsamic vinegar for Brock for Xmas, but I’ll have to try steeping cherries in balsamic vinegar. The best part is eating the vinegar-soaked fruits afterwards!
Comment from Alex Lincoln
Time March 21, 2010 at 10:10 AM
Cherry, citrus, anise…Some of my favorite flavors. Now all combined in to a cake. Awesome. I’m just having a hard time tasting the balsamic. Cherry and balsamic. Citrus and balsamic. But, anise and balsamic? I’ll give it a go.