Heat a large frying pan. When hot, add
the cherries, lemon juice, orange zest
and sugar. Allow the cherries to cook and
release their juices for 4-5 mins until they
are tender and the juices are syrupy.
Transfer the cherries to the base of
a 20-22cm diameter ceramic pie dish.
At this point, you can chill the dish until
half an hour before you want to eat,
then finish it.
Heat oven to 180C/160C fan/gas 4.
To make the topping, put the eggs and
sugar in a large bowl and beat until light
and foamy – an electric whisk is best for
this. Add the extract and orange flower
water as you whisk.
When the mixture is very light and airy,
whisk in the cream. Finally, sieve in the
flour and a pinch of salt. Carefully fold
them into the egg mixture with a large
metal spoon until there are no lumps.
Pour the sponge mixture over the
cherries and use the back of a spoon
to cover evenly. Bake for 20 mins until
well risen and evenly browned.
While the sponge is baking, stir the
chopped pistachios into the crème
fraîche and spoon into a serving dish.
When the sponge is cooked, remove it
from the oven and let it cool for 10 mins
before dusting with icing sugar and
serving with the pistachio crème fraîche.