Pistachio and morello cherry cake

Pistachio and morello cherry cake

By
From
Magic Cakes
Serves
8
Prep
20 mins
Cooking time
55 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
4 eggs, separated
135g caster sugar
125g butter
1 heaped teaspoon pistachio paste or pistachio flavouring
40g ground pistachios
120g plain flour
pinch salt
500ml milk, at room temperature
200g fresh morello cherries, stones removed, (you can also use tinned or jarrred cherries)

Equipment

Quantity Ingredient
24 cm round cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar until the mixture whitens. Melt the butter then pour it into the mixture. Add the pistachio paste followed by the ground pistachios, flour and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  4. Arrange the morello cherries at the bottom of the greased cake tin. Pour the batter on top, then smooth the surface with the blade of a knife. Bake in the oven for 55 minutes. When the cake comes out of the oven it will wobble slightly.
  5. Before turning it out, leave it to set in the fridge for at least 2 hours.

Chef’s tip

  • Decorate with Chantilly cream, crushed pistachios and fresh cherries.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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