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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
GOBIN Magar
[email protected]I'm going to make this cake for my next potluck.
Fahiimo Ali
[email protected]This cake looks delicious!
Qasim ali ali
[email protected]I can't wait to try this recipe!
Edikem Umoh
[email protected]This cake is perfect for a summer party!
Sk Ruman
[email protected]Overall, I thought this cake was good, but not great.
Last day of Game
[email protected]I would have liked the frosting to be a bit more flavorful.
Amara Maldonado
[email protected]This cake is very rich, so a little goes a long way.
Owen Leez
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected.
tambulira edrine
[email protected]This cake is a bit too sweet for my taste, but it was still good.
Mcinerney Sara
[email protected]I made this cake for my daughter's birthday and she loved it! It was moist and flavorful, and the frosting was creamy and delicious.
Journey Barnett
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's perfect for a special occasion.
lemo code
[email protected]I was a bit skeptical about the combination of cherry, pistachio, and coconut, but I was pleasantly surprised. The flavors work really well together.
Michelle Hogarth
[email protected]This cake is so easy to make and it tastes delicious. I love that I can use fresh or frozen cherries.
Ancient Gamer
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for special occasions.
sanjiv Jha
[email protected]This cake was a hit at my party! Everyone loved the unique combination of cherry, pistachio, and coconut. The cake was moist and fluffy, and the frosting was creamy and flavorful.