PISTACHIO AND CANDIED CHERRY BUNDT INGREDIENTS 300g pistachios 2 sprigs rosemary leaves 225g sour cream 1 tsp vanilla paste 175g honey 225g unsalted butter 300g caster sugar 5 eggs, separated 325g self-raising flour lemon drizzle icing, to serve   METHOD 1 Preheat oven to 170°C. Combine the pistachios, rosemary, sour cream, vanilla and honey in…