Cherry pie with cherry sorbet and honey


This time of the year is simply great: everything ripens and I would just walk through the garden and pick the fruits. When I brought these beautiful cherries from the cottage, we just had to bake a cake. But it would not be Jan, if he didn’t think of something special: the cherry sorbet adds a whole new dimension! The only negative thing is that you need a ice cream maker to prepare it.

For a whole tray of cake you need:


300 g plain flour
50 g caster sugar
250 ml milk
20 g yeast
2 egg yolks
80 g melted buttet
touch of salt


400 g cherries


80 g coarse flour
50 g butter
50 g caster sugar


800 g cherries
50 g honey (or glucose)
1 gelatine leaf
juice of one lemon
30 g caster sugar

First, you need to make a starter. Dissolve a yeast in finger warm milk,  add sugar and a spoon of flour. Let it rise. Melt the butter  in a bowl (we can also use oil or baking fat), mix together with salt, egg yolks and starter. Mix into the rest of the flour. Let the dough rise for one hour.

Preparation of the streusel is pretty easy, just mix all the ingredients together at room temperature.

Back to the dough: put it on a tray and spread evenly. Cover with cherries (pitted) and sprinkle with the streusel. Bake at 175 degrees for about 25 minutes.

Remove the stones from the cherries, blend and pass through a sieve (we used Thermomix, but a hand mixer will be enough). Sorbet is prepared by mixing 100 g of cherry purée, honey (or ideally glucose) and sugar. Bring this mixture to boil and let the sugar and honey melt. Add the gelatine  (pre soaked in cold water) and just let it dissolve. Mix well with the rest of the purée (ideally room temperature). Finish with lemon juice and based on the cherry acidity balance with sugar or honey. Place the pot with sorbet into the freezer, ideally overnight or just follow the ice cream machine instructions.

Put the mixture in the ice cream machine and churn: we finally tested the Kitchen Aid ice cream bowl and have to say it’s working fine! It took us about 15 minutes to get the sorbet ready. In the end, all you have to do is slice the cake, scoop the cherry sorbet on top and add some honey: Enjoy!