Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.
My cherry pitter is hiding somewhere deep in a cabinet.
Not great timing since we are at the height of the season.
I’ve resorted to the same technique I use for olives. With the back of a chef’s knife, I squish down on each cherry, one at a time until the flesh splits, and I pull out the pit.
It’s a messy process, but I don’t mind juice-stained hands because it is one of the joys of a stone fruit-filled summer.
The reason for all the pitting was to bake a cherry pistachio cake for my coworkers.
We aren’t a fruit dessert family, so if it isn’t chocolate it goes to the office.
The cardamom-spiced cake turned out with a wet, almost gooey crumb especially in the center from the ripe cherries and the shredded coconut in the batter.
My colleagues devoured the entire thing, and there were even requests for seconds.
Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.
Adapted from Epicurious May 2015
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