Raspberry, Pistachio and Falsa Sour Cream Cake

Finding home through flavour:
Journey to a Raspberry. Pistachio and Falsa Sour Cream Cake:

Very round and tart, but so very perfect. A stain that never shifts, a flavour that haunts you long after. These sensory memories of falsas in the monsoon months are embedded in my heart and laced on my tongue. A childhood anticipation of a humid Pakistani summer, finding these precious crimson berries on street corners, sprinkled with black salt, it was always a respite from unbearably hot days.

In my mind not much could replace their comforting piquancy, that sharp acidic punch, that annoyingly satisfying crunch of its seed. But I then found my falsa soul in the Scottish raspberry, picked fresh in the summer – I never thought I would find a flavour that took me home. Their violet floral intensity and piercing tang took me to a place I knew well, but treaded with unfamiliar caution. Their short life, seasonal dependancy spoke so much of the falsa.

This recipe is one of new beginnings, of my finding comfort through flavour, familiarity and a sense of home.


113 g / 1/2 cup softened butter

160 g / 1 1/4 cups golden caster sugar

2 medium eggs

225 g / 2 cups plain flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

250 ml / 1 cup / 1/2 pint sour cream

1 1/2 teaspoons rose water

1/2 teaspoon freshly ground cardamom

110 g / 1/2 cup chopped pistachio

200 g Falsa pulp or blackcurrant pulp if Falsas not available!

1 punnet Raspberries

    1. Begin by preheating your oven to 175 degrees C
    2. In a big stainless steel or copper bowl, cream the softened butter with the caster sugar, with an electric mixer. Add the eggs and beat until smooth
    3. In another bowl, sift the the flour, baking powder, baking soda, and salt. Add this slowly to the butter mixture until it all combines well. Now using a spatula, fold in the sour cream, cardamom and rose water
    4. Pour half of the batter into a 9-inch Bundt or ring pan that has been coated with oil. Swirl in half of the falsa or blackcurrant pulp, and half of the raspberries and then cover with the remaining batter. Swirl another tablespoon of the falsa or blackcurrant pulp on top
    5. Place in the middle shelf of the preheated oven and bake for 45-50 minutes until a toothpick comes out clean. Cool for 15 – 20 minutes, then turn out onto a serving plate. Serve at room temperature with the remaining falsa or blackcurrant pulp and cream if desired
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