Narelle shares this recipe, inspired by her grandmother Kath
This dried sour cherry and pistachio slice is one of those recipes that feels a little bit special yet couldn't be easier to put together. The tart pop of sour cherries pairs beautifully with the rich crunch of pistachios, creating that perfect balance of sweet and tangy in every bite. A gentle hint of coconut runs throughout adding a subtle sweetness without overpowering the fruit and nuts.
It’s vibrant, textured and just the right amount of indulgent, the kind of slice that looks lovely on a plate and disappears ever so quickly.
My Inspiration
Technically my grandmother Kath never made this exact version of the slice, though I credit her entirely for the inspiration. She did, however, make a delicious dried apricot and walnut slice, which I adapted to create this recipe. The best part? This slice is ridiculously versatile, swap in any dried fruit or nuts you choose, get creative, and make it your own. I’d love to hear what combinations you come up with!
“Inspired by my grandmother Kath, this slice is easy to make and endlessly adaptable.”
What makes it so special
- Inspired by family: Every bite carries a little bit of my grandmother's kitchen, making it feel comforting and nostalgic.
- Endlessly versatile: You can swap in any combination of dried fruit and nuts, so each slice can be uniquely yours.
- Perfect balance of flavours and textures: Sweet, tart, nutty, and just the right amount of indulgence in every bite.
Ingredients
- Pistachios: The colour should be vibrant green with some purple streaks, dull or brownish kernels may be old or stale. They should feel firm and plump, not shriveled of dry.
- Dried Sour Cherries: Good sour cherries should be plump and slightly soft not rock hard or overly dry. Look for deep red or burgundy cherries, if possible taste one, there should be a tangy sweet kick.
- Coconut: You can use shredded or desiccated. I recommend including the zest for a more intense citrus aroma and deeper lemon flavor.
- Eggs: I use large free range eggs (60gms / 2oz)) at room temperature
- Caster sugar / superfine sugar: Caster sugar because it dissolves more easily than granulated sugar, resulting in a smoother texture.
- Unsalted butter: I recommend unsalted butter to control the salt level
- Salt: Table salt is finely ground so dissolves almost instantly. Salt in tiny amounts makes every bite taste sweeter and more flavourful
Instructions
Follow these step-by-step photos to see how this delicious sour cherry and pistachio slice comes together. It is a simple two step process, first the base, then the topping
Step 1: Sift the flour and sugar together and combine with melted butter.
Step 2: Once mixed spread base in to prepared pan, making sure to distribute it evenly
Step 3: Cook for 10-12 minutes at 180 degrees C / 350 degrees F or until golden. Cool in tin.
Step 4: Combine dried sour cherries, pistachios, coconut, sifted flour, sugar and salt together.
Step 5: Lightly beat the egg before adding to the remaining ingredients.
Step 6: Add beaten egg to dry ingredients.
Step 7: Mix until combined
Step 8: Spread mixture evenly over cooked base. Make sure you push any pieces of dried fruit that are poking up back in to the egg mixture so they do not burn.
Step 9: Cook at 180 degrees C / 350 degrees F for 25 minutes or until golden
Step 10: Let it cool to room temperature in the tin, then remove from tin and cut in to bite sized pieces.
Variations
You can try any mix of dried fruit and nuts you can think of, here are a few suggestions:
- Golden Raisin and Walnut
- Cranberry and Macadamia
- Dried Peach and Hazelnut
- Dried Apricot and Walnut (the OG)
Try the Apricot and Walnut variation
Equipment
To make this slice you will need a couple of bowls, a spatula or spoon for stirring and a 24cm square cake pan. If you prefer a slightly thinner slice, you can also use a lamington pan (30 x 20cm) — it works beautifully and is just as delicious!
Storage
Once cooled, store the sour cherry and pistachio slice in an airtight container for up to 5 days. Freeze it for up to 2 months for longer storage — just thaw it before eating.
Share your family’s treasured recipe and the story that comes with it, so we can preserve these beautiful MEMORIES together.
Sour Cherry & Pistachio Slice
Ingredients
Instructions
- Preheat oven to 180°C / 350°F
- Grease and paper a 24cm square cake tin
- Melt the butter
- Stir flour, sugar and melted butter together until combined
- Spread evenly over the base of the tin
- Cook for 10 mins in 180°C / 350°F oven or until lightly golden
- Let cool in the tin for 5 - 10 minutes before adding the topping
- Beat the eggs
- Combine all dry ingredients together in a bowl
- Add eggs and stir to combine
- Spread evenly over the base in the tin making sure to push any stray sour cherries down so they do not sit above the mixture. If you have them up a little they may burn
- Cook for a further 25 mins at 180°C / 350°F or until golden
- Leave to cool in the tin
- Remove cooled slice from the tin and cut in to bite sizes pieces
Valentine says
DELICIOUUUUUUUUS