Cherry and Pistachio Cake

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Introduction:
Cherry and Pistachio Cake is a delightful fusion of sweet cherries and nutty pistachios, creating a harmonious blend of flavors and textures. This cake is moist, rich, and perfect for any occasion, whether it’s a casual tea time treat or a special celebration. The vibrant colors of the cherries and pistachios also make this cake visually stunning.

Ingredients:

For the Cake:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup (120ml) buttermilk
  • 1 cup (150g) fresh or frozen pitted cherries, halved
  • 1/2 cup (60g) shelled pistachios, roughly chopped

For the Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) milk
  • 1/4 teaspoon almond extract

Optional Additions:

  • Additional chopped pistachios and cherries for garnish

Instructions:

1. Prepare the Oven and Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.

2. Mix the Dry Ingredients:

  • In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the vanilla extract and almond extract.

4. Combine Wet and Dry Ingredients:

  • Add the dry ingredient mixture to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the halved cherries and chopped pistachios.

5. Bake the Cake:

  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Glaze:

  • In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
  • Drizzle the glaze over the cooled cake.

7. Garnish and Serve:

  • If desired, garnish with additional chopped pistachios and cherries.
  • Slice and serve.

Tips for Success:

  • Ensure that the butter is at room temperature for easier creaming.
  • Gently fold the cherries into the batter to prevent them from sinking to the bottom.
  • If using frozen cherries, thaw and drain them well before adding to the batter.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 250
  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 150mg
  • Carbohydrates: 33g
  • Fiber: 2g
  • Sugars: 22g
  • Protein: 4g

Recommendation:
Cherry and Pistachio Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For an added touch of decadence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your Cherry and Pistachio Cake!

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