Name: Pistachio-Cherry Cake
Yield: Yields 1 round 8-inch (20cm) cake
Ingredients: 1½ cups (175 g) shelled pistachios; ⅔ cup (150 g) unsalted butter; ¾ cup plus 2 Tbsp. (175 g) superfine/caster sugar; 1 tsp. vanilla bean paste; 2 eggs; ⅔ cup (80 g) all-purpose flour; 1 tsp. baking powder; 1 Tbsp. (15 ml) sour cream; ⅔ cup (100 g) fresh pitted cherries, plus extra to decorate; Confectioners’ sugar, to dust

Pistachio Cherry Cake with cherries on top on marble background.

By Holly Wulff Petersen

Pistachios are my favorite nut; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake I make quite often. As a result of the high nut-to-flour ratio, you end up with a cake that has slightly crisp-chewy edges and a squidgy middle. And with the juicy cherries running all the way through, this makes for a perfect teatime treat.

Recipe information

Yield
Yields 1 round 8-inch (20cm) cake

Ingredients

1½ cups (175 g) shelled pistachios

⅔ cup (150 g) unsalted butter

¾ cup plus 2 Tbsp. (175 g) superfine/caster sugar

1 tsp. vanilla bean paste

2 eggs

⅔ cup (80 g) all-purpose flour

1 tsp. baking powder

1 Tbsp. (15 ml) sour cream

⅔ cup (100 g) fresh pitted cherries, plus extra to decorate

Confectioners’ sugar, to dust

Preparation

Step 1
Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
Step 2
Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
Step 3
Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
Step 4
Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners’ sugar and top with extra cherries.