Lemon Anise And Cardamom Cake With Balsamic Sour Cherry Sauce

• For the cake
• 2/3 cup heavy cream
• 3 tablespoons fresh lemon juice
• 1 1/2 cups all purpose flour
• 3/4 teaspoon 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
• 10 tablespoons cold unsalted butter
• 3/4 cup light brown sugar
• 1/2 cup toasted pine nuts, chopped finely
• 1/2 cup old fashioned rolled oats
• 1 1/2 cups all purpose flour
• 1/2 teaspoon kosher salt
• For the balsamic cherry sauce
• 2 tablespoons cornstarch
• 1 1/2 cups water
• 3 cups dried sour cherries
• 2/3 cup granulated sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 325 degrees. Grease a 9?x9? square baking pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add the cornstarch slurry to the sauce and cook, stirring, for another 4-5 minutes until the sauce bubbles and thickens.
8. 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.

cake, heavy cream, lemon juice, flour, kosher salt, baking soda, baking powder, ground cardamom, butter, sugar, eggs, anise, zest of two lemons, cold unsalted butter, light brown sugar, nuts, rolled oats, flour, kosher salt, cherry sauce, cornstarch, water, sour cherries, granulated sugar, balsamic vinegar, lemon juice

Taken from food52.com/recipes/3738-lemon-anise-and-cardamom-cake-with-balsamic-sour-cherry-sauce (may not work)