Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.
Non-stick cooking spray
1/2 cup plus 1-1/2 tablespoons granulated sugar
1/3 cup light brown sugar
1–1/4 cup ground almonds
1/4 cup ground pistachios
1/2 cup desiccated coconut
1/3 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground cardamom
10 tablespoons unsalted butter, melted
3 large eggs
2 cups fresh sweet cherries
Scant 1/2 cup roughly chopped pistachios
Preheat the oven to 375 degrees F. Grease a 9-inch diameter cake pan with non-stick cooking spray.
In a large bowl, combine both sugars, ground almonds, ground pistachios, coconut, flour, baking powder, salt and cardamom. Stir in the butter followed by the eggs, one at a time, mixing completely after each addition. Spread the batter into an even layer in the pan.
Pit the cherries and arrange them in a single layer in the pan. Sprinkle with the chopped pistachios and remaining granulated sugar.
Bake for 35-40 minutes until the cake pulls away from the sides of the pan and the top is golden brown in between the cherries. Cool completely on a wire rack.
Cover and store in the refrigerator. Bring to room temperature before serving.