Pistachio cake with cherries
About pistachio cake with cherries
Pistachio cake with cherries is a simple cake using pistachio powder and Amarena cherries.
As I like pistachios and cherries, sometimes I make crumble tart with pistachio cream and cherries, which uses quite a lot of butter. So, I tried to make an easy cake with less butter using these two ingredients. It was moist, light, delicious, and popular with my family, so I have decided to post it on my blog.
It is not a cake that just mixes ingredients with one ball. I tried to make it lighter by mixing meringue without using baking powder. However, you can easily make it because you don’t need decoration, just bake it.
Below is a link to the nutrition and health benefits of pistachio, the main ingredient, so please read it if you like.
Recipe tips
Pistachio powder
I use pistachio powder, but if it’s not available, you can use other nut powders such as almond powder instead. Nowadays, you can buy various nut powders at web shops.
Hazelnut or walnut powder may also be good. In that case, I think it’s a good idea to combine fruits that go well with the nuts. For example, candied orange peel for hazelnuts.
Cherries
Like pistachios, I use Amarena cherries, but use the cherries in syrup which you can get locally. If you don’t have cherries, you can use other fruits. Wipe off any syrup before use. Also, nut powder alone is delicious enough. So you don’t need to add fruits if you don’t have them.
Powdered sugar
Sprinkle powdered sugar on the surface of the cake and bake it in the oven. This creates a thin layer on the surface of the cake, which makes the surface crispy and inside soft and fluffy. You can enjoy two textures.
Pistachio cake with cherries
Equipment
- 1 Springform pan – 20 cm diameter
- 1 hand mixer
- 2 bowls
Ingredients
- 3 Eggs
- 90 gram Fine granulated sugar
- 60 gram Butter (room temperature)
- 60 gram Cake flour
- 50 gram Pistachio powder
- 20 ~25 Amarena cherries
- 3 tablespoon Powdered sugar / Confectioner's sugar
Instructions
- Preparation : Line the springform pan with parchment paper. Separate the eggs into yolk and white. Drain the cherries syrup well. Preheat the oven to 180C = 356F degrees.
- Make the meringue: place egg whites in a clean bowl and beat the egg whites with hand mixer until soft peaks form. Add half of sugar (45g) and beat further until glossy and stiff peaks form.
- Put butter (room temperature) and the rest of the sugar (45g) in another bowl and mix well with a hand mixer until whitish and creamy. Add egg yolks one by one and mix well each time.
- Add 1/3 of the meringue to a bowl of butter and egg yolk mixture and mix.
- Shift cake flour and pistachio powder in the meringue and butter egg yolk mixture and mix until no flour is visible.
- Add the rest of meringue and fold gently until incorporated.
- Pour the dough into the lined springform pan and flatten the surface. Arrange the cherries evenly, push in a little.
- Sprinkle plenty of powdered sugar on the surface with a tea strainer.
- Bake in a 180C=356F degree oven for 20 minutes, then lower to 170C=338F degrees and bake for another 15 minutes or until a bamboo skewer inserted into the center of the cake comes out clean.
Notes
It’s a simple and easy cake, so I hope you will make it. If you like to see more cake recipes, click the link below.
Thank you for reading and Bon Appetit!