Best 3 Milk Street Cherry Pistachio Cake Recipes
Indulge in a delightful culinary journey with Milk Street's Cherry Pistachio Cake, a masterpiece that harmoniously blends the vibrant flavors of cherries and pistachios. This delectable treat promises an explosion of taste with every bite, featuring a moist and tender crumb, a luscious cherry filling, and a crunchy pistachio topping. The recipe also includes variations, including a gluten-free option and a dairy-free option, ensuring everyone can savor the goodness of this exceptional cake. Additionally, explore the art of making a classic Vanilla Cake, a timeless favorite that exudes simplicity and elegance. This versatile recipe offers endless possibilities for customization, allowing you to add your personal touch with various flavorings or decorations. Embark on a baking adventure and create these exquisite cakes that are sure to impress family and friends.
Here are our top 3 tried and tested recipes!
CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
- Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
- Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
PISTACHIO-CHERRY CAKE
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.
Tips:
- Use fresh, ripe cherries for the best flavor. If cherries are not in season, you can use frozen cherries that have been thawed and drained.
- Toast the pistachios before using them in the cake batter. This will enhance their flavor and make them more crunchy.
- Be sure to cream the butter and sugar together until they are light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake at the specified temperature and for the specified time. Overbaking can result in a dry, crumbly cake.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This cherry pistachio cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate crumb. The cherries and pistachios add a touch of sweetness and crunch. The frosting is light and fluffy, and it complements the cake perfectly. This cake is sure to be a hit with everyone who tries it!
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