Lemon Anise and Cardamom cake with Balsamic Sour Cherry Sauce

For the cake

• 2/3 cups heavy cream
• 3 tablespoons fresh lemon juice
• 1 1/2 cup all purpose flour
• 3/4 teaspoons 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 cups light brown sugar
• 1/2 cup toasted pine nuts, chopped finely
• 1/2 cup old fashioned rolled oats
• 1 1/2 cup all purpose flour
• 1/2 teaspoon kosher salt

For the balsamic cherry sauce

• 2 tablespoons cornstarch
• 1 1/2 cup water
• 3 cups dried sour cherries
• 2/3 cups 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.