Pistachio-Cherry Cake
HB-18482 · Hand-built original
Ground pistachios replace much of the flour in this butter cake, with fresh cherries arranged over the batter before baking. A dusting of confectioners' sugar and extra cherries decorate the cooled cake.
Yields 1 round 8-inch (20cm) cakeVegetarianHigh Fiber
Main ingredient: pistachios
Servings:1quantities adjust to match
Ingredients
- 1½ cups shelled pistachios
- ⅔ cup unsalted butter
- ¾ cup plus 2 Tbsp. superfine/caster sugar
- 1 tsp. vanilla bean paste
- 2 eggs
- ⅔ cup all-purpose flour
- 1 tsp. baking powder
- 1 Tbsp. sour cream
- ⅔ cup fresh pitted cherries, plus extra to decorate
- Confectioners' sugar, to dust
Method
- Heat the oven to 350°F, grease a round 8-inch cake pan and line the pan with parchment paper.
- Pulse the shelled pistachios in a food processor until they form a fine powder, then set the ground nuts aside.
- Beat the butter, superfine sugar and vanilla bean paste with a stand mixer or electric whisk for 3 to 5 minutes until the pistachio cake base is pale and creamy.
- Add the eggs one at a time, beating well after each egg and scraping down the sides of the bowl now and then.
- Mix the flour, baking powder and ground pistachios into the batter on low speed until just combined, then stir in the sour cream.
- Transfer the batter to the prepared pan, smooth its surface with an offset spatula and arrange the pitted cherries over the top without pressing them in.
- Bake the pistachio-cherry cake for 32 to 38 minutes until well browned and a toothpick from the centre comes out clean.
- Cool the cake in its pan for 10 minutes, then move it to a wire rack to cool completely.
- Dust the cooled cake lightly with confectioners' sugar through a sieve and top it with the extra cherries.
Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.