Cherry, Pistachio & Coconut Cake
Cherry’s are in season and cheap as chips !
We are having the perfect summer in London.. hot and sunny with lots of park sessions and warm afternoons spent outdoors. Having just come back from Sicily and getting the opportunity to taste their amazing locally grown produce and delicious food i was feeling inspired this weekend to make a cherry and pistachio cake for a friends BBQ.
This recipe is adapted from Honey & Co. the new Mediterranean cafe in London which my boyfriend and i LOVEEE (cheesecake recipe will be next!).
They make awesome home style Israeli and Mediterranean food with a twist. Definitely worth a visit !
This cake is a one bowl wonder. So easy and quick!
Photos by my little prince, Daniel Nadel!
What you’ll need:
- 22cm diameter ring cake tin
- 50g caster sugar, plus 20g for the topping
- 90g light brown sugar
- 180g ground almonds (almond meal)
- 30g ground pistachios (you can do this yourself in a food processor)
- 45g desiccated coconut
- 50g self-raising wholemeal flour (white self-raising is fine too if that’s what you already have in your pantry)
- a pinch of salt
- 150g butter, melted
- 3 eggs lightly whisked
- 300g cherries, stones removed
- 50g roughly chopped pistachios
Preheat the oven to 190˚C or 170˚C fan and lightly butter your cake tin
- Mix all the dry ingredients together, then add in the melted butter and then mix in the eggs
- Spoon the batter into he greased tin and smooth down with a spatula or the back of a spoon
- Remove the stones from the cherries either with a cherry stoner or just by slicing the cherries in half and removing the stone with your fingers. This can be done over the cake batter so that any of the excess juice lands on the cake!
- Place the pitted cherries over the cake and then sprinkle over the chopped pistachios and the remaining sugar
- Bake for 25-30 minutes or until the top of the cake is a golden brown
- Allow the cake to cool in the tin before gently running a knife around it and removing the ring
The cake will keep for up to a week in the fridge.
The Friday Baker. Xx
Posted28 July, 2014
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