Cherry and pistachio cake - recipe

Cherry and pistachio cake

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For the cake

For the topping

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  1. 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.

  2. 2

    Cream together the butter and sugar until pale and fluffy then add the lemon zest and orange blossom water and beat together.

    For this step you'll need:

    • 225g Butter (unsalted) softened
    • 185g Unrefined golden caster sugar
    • 2tsp Orange blossom water
  3. 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.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 150g Self-raising white flour
    • 100g Almonds (ground)
    • 1tsp Baking powder
    • 150g Cherries fresh
  4. 4

    Pour 2/3 of the mixture into the prepared tin then add the remaining cherries and finally the rest of the cake mixture.

    For this step you'll need:

    • 150g Cherries fresh
  5. 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.

  6. 6

    To finish sprinkle the chopped pistachios over the top and dust with icing sugar.

    For this step you'll need:

    • 50g Pistachio nuts toasted and roughly chopped
    • Icing sugar to dust

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