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Cherry Pistachio Cake

Cherry Pistachio Cake

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes
  • Yield: 1 cake 1x


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
  • 11/4 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


  1. Preheat the oven to 375 degrees F. Grease a 9-inch diameter cake pan with non-stick cooking spray.
  2. 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.
  3. Pit the cherries and arrange them in a single layer in the pan. Sprinkle with the chopped pistachios and remaining granulated sugar.
  4. 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.
  5. Cover and store in the refrigerator. Bring to room temperature before serving.


Adapted from Epicurious May 2015