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.
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Un Zed
[email protected]Not a fan.
Mirza Javid
[email protected]I would make this cake again.
Jackline Jumba
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Thushan ruparathna
[email protected]I was disappointed with this cake. The coconut flavor was too strong and the cake was too dry. I wouldn't recommend this recipe.
stylish raja 786
[email protected]This cake was a little too sweet for my taste, but it was still very good. The coconut flavor was a bit overpowering, but the cherries and pistachios helped to balance it out. Overall, I would say this cake is worth trying.
Karleigh Johnson
[email protected]I'm not a huge fan of coconut, but I really enjoyed this cake. The flavors of the cherries and pistachios really balanced out the coconut flavor. The cake was also very moist and fluffy.
barky c
[email protected]This cake was easy to make and turned out beautifully. The coconut milk gave it a moist and tender crumb, and the cherries and pistachios added a nice pop of flavor. I would definitely recommend this recipe.
Sohaib Afzal
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the unique flavor combination. The cake was also very moist and flavorful. I will definitely be making this cake again.
Elly Eldridge
[email protected]This cherry pistachio coconut cake was a delightful treat! The flavors of the cherries, pistachios, and coconut were perfectly balanced. The cake was moist and fluffy, and the frosting was light and airy. I would definitely recommend this recipe to a