Cherry and pistachio cake
About the bake
This cherry & pistachio cake is made with delicious fresh cherries, ground almonds and crunchy toasted pistachio nuts, perfect for afternoon tea.
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease and line an 8”/20cm round cake tin with baking parchment.
Step 2
Cream together the butter and sugar until pale and fluffy then add the lemon zest and orange blossom water and beat together.
Step 3
Add the eggs one by one beating well in between each one. Fold in the flour, ground almonds and baking powder, then stir in half of the cherries.
Step 4
Pour 2/3 of the mixture into the prepared tin then add the remaining cherries and finally the rest of the cake mixture.
Step 5
Place the cake into the oven and bake for 1hr 15 mins or until the cake is dark golden brown in colour and a skewer comes out clean when inserted into the centre of the cake. Remove from the oven and leave to cool for about 25 minutes then remove from the tin and cool completely on a wire rack.
Step 6
To finish sprinkle the chopped pistachios over the top and dust with icing sugar.
Ingredients
For the cake
- 225gButter (unsalted) (softened)
- 185gBillington's Unrefined Golden Caster Sugar
- 1Lemon (zest only)
- 2 tspNielsen-Massey Orange Blossom Water
- 4Egg(s) (free range)
- 150gAllinson's Self Raising Flour
- 100gAlmonds (ground)
- 1 tspBaking powder
- 300gCherries (fresh)
For the topping
- 50gPistachio nuts (toasted and roughly chopped)
- Icing sugar (to dust)
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