Cherry Pistachio Cake
Topped with cherries and spiced with cardamom, this cherry pistachio cake turns out with an almost gooey crumb especially in the center.
Servings: 10
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F. Grease a 9-inch diameter cake pan with non-stick cooking spray.
- In a large bowl, combine 1/2 cup granulated sugar, brown sugar, 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.
Notes
Adapted from Epicurious May 2015
Nutrition
Calories: 382kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 45mg | Potassium: 210mg | Fiber: 4g | Sugar: 24g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg