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!

www.danielnadel.com
www.dansdarkroom.net

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What you’ll need:

  • 22cm diameter ring cake tin

Ingredients:

  • 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

Method

  1. Preheat the oven to 190˚C or 170˚C fan and lightly butter your cake tin
  2. Mix all the dry ingredients together, then add in the melted butter and then mix in the eggs
  3. Spoon the batter into he greased tin and smooth down with a spatula or the back of a spoon
  4. 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!
  5. Place the pitted cherries over the cake and then sprinkle over the chopped pistachios and the remaining sugar
  6. Bake for 25-30 minutes or until the top of the cake is a golden brown
  7. 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.

Enjoy!

The Friday Baker. Xx

  • Posted

    28 July, 2014
  • Serves

    8
  • Preparation

    15 minutes
  • Cooking

    30 minutes

5 Comments

  • Hannah Phillips 23 January, 2015 at 8:30 PM

    I absolutely love this cake but I’ve made it multiple times now and the centre of the cake is completely moist to the extent where it looks undercooked but I don’t understand why… I made it last night again and to the extent where I left it in the oven for another 10 minutes and covered the top of the cake with foil so the top wouldn’t burn but it didn’t seem to make any difference. Do you have any idea as to why this might be happening and how I can prevent it? I presumed it would be the cherries releasing juices as they cooked?

  • Stephanie Alexandra 7 April, 2015 at 9:13 PM

    Hi Hannah. Apologies for the delayed reply!
    I’m so sorry to hear that the recipe hasn’t worked for you.
    It could have something to do with the eggs, how many grams are the ones you use? It’s possible they are too large? It could certainly also be the cherries but i haven’t experienced this issue before with this cake.
    I will say though that using almond meal will always result in a more moist cake and often can seem undercooked but it is just the nature of the flour. Next time you could try substituting out a portion of the almond meal for more flour.
    Ovens are so different and often this can cause disappointments. Maybe have a go at using 190 degrees if you haven’t already.
    Good luck! x

  • Andrea 19 July, 2015 at 10:01 PM

    Hannah/Stephanie…….if you look at “honey and Co” Twitter they have amended the cooking time to 40mins….Aparantly it was a printing error in the book. I had the same problem with a uncooked middle and added another 10 mins on the baking time. I have also baked the cake in a bundt tin and this worked really well…….no middle of course! I still baked for 40 mins tho

  • plasterer bristol 9 February, 2016 at 4:47 PM

    Oo this sounds lovely, thanks for sharing this recipe.

    Simon

  • Maureen 22 February, 2016 at 9:35 AM

    Hiya, I made it. At first I was frustrated because the book’s photo highlights the cake as obviously baked in a round tin. But after ding some research I decided to bake it in a bundt pan because…
    1. the recipe in the book called for a “ring cake tin” as opposed to a “round tin”.
    2. After reading about the raw centre of many posters I figured a bundt would avoid that disappointment.

    I added an extra 10 minutes to the first baking from 30 to 40 as recommended but dropped the second session to 5.

    I was disappointed by the overwhelming flavour of coconut- it killed the pistachio. If you’re spending that much on pistachios you need to taste them! I would drop the coconut entirely.

    Other than that- moist, sweet, lovely…almost gluten free.

    Peace

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