Pistachio Cake, Cherries, Chocolate Ice-cream Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper and lightly butter the sides.

In a medium bowl whisk together the all-purpose flour, ground pistachios, baking powder and salt until evenly combined. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes using an electric mixer on medium speed.

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract and lemon zest (if using).

On low speed, add the dry ingredients in two additions, alternating with the milk. Begin and end with the dry ingredients. Stir in the vegetable oil just until combined — this keeps the cake moist.

Scrape batter into the prepared pan, smooth the top, and tap the pan once on the counter to release large air bubbles.

Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking for even color.

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge, invert onto a wire rack, remove parchment, and cool completely before slicing or plating. Dust lightly with powdered sugar if desired.

In a medium saucepan combine the pitted cherries, granulated sugar and lemon juice over medium heat. Stir to combine and bring to a gentle simmer.

Simmer cherries for 6–8 minutes, stirring occasionally, until they begin to soften and release their juices.

Meanwhile, mix the cornstarch with the cold water to make a slurry. When the cherries are simmering, stir in the vanilla extract and then slowly whisk in the cornstarch slurry. Continue cooking for 1–2 minutes until the compote thickens slightly. Remove from heat and let cool; it will thicken further as it cools.

If using frozen cherries, cook a couple minutes longer. Taste and adjust sweetness or lemon if needed. Keep warm or refrigerate and rewarm gently before serving.

Place a mixing bowl and beaters in the freezer for 10–15 minutes to chill (optional but helps whipping).

Sift the unsweetened cocoa powder into the sweetened condensed milk and whisk until fully combined and smooth. Stir in the vanilla extract and pinch of salt. Fold in the chopped dark chocolate until evenly distributed.

In the chilled bowl, whip the heavy cream to stiff peaks using an electric mixer (about 3–4 minutes). Be careful not to overbeat.

Gently fold about one-third of the whipped cream into the chocolate-condensed milk mixture to loosen it, then fold in the remaining cream in two additions, keeping as much air as possible. Do not overmix.

Transfer the mixture to a loaf pan or airtight container, smooth the top, press a piece of parchment directly onto the surface (prevents ice crystals), cover, and freeze for at least 6 hours or overnight until firm.

Remove from freezer 5–10 minutes before scooping to soften slightly.

To serve, slice the pistachio cake into wedges. Place a slice on each dessert plate.

Spoon warm or room-temperature cherry compote alongside or over the cake slice (about 2–3 tablespoons per serving).

Add one generous scoop (about 1/2 cup) of the chocolate ice cream next to the cake and compote.

Sprinkle roughly chopped shelled pistachios over the cake and compote, add a mint leaf if desired, and serve immediately.