epicurious4.8
Pistachio-Cherry Cake
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
👥 1 Servings👤 Benjamina Ebuehi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●food processor
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
2
Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
3
Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to ⏱️ 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
eggs2
4
Bake for 32 to ⏱️ 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for ⏱️ 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners’ sugar and top with extra cherries.
Confectioners’ sugar, to dust
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