Thursday, July 9, 2015

Cherry n Pistachio Cake

Cherries. Nature's way of apologizing for the blazing heat of summer.

"I am deeply sorry for this inferno you find yourself in, here, have a cherry!"
You take that cherry, gladly! and its marvelous taste melts away in your mouth... or is it you that's melting?...
I can't tell, really.
Thank physics we have air conditioners.

Now, cherries are pretty much awesome on their own, but I reckon a post encouraging you to simply eat cherries is quit redundant. So I devised a cake instead.

Your keen eye may notice a resemblance to clafoutis, VERY GOOD, that's the look I was going for!
But since clafoutis tastes like a very eggy pancake (No thank you, baaa), I tweaked and upgraded it! The result is simply awesome. An ice cream scoop to go along and you're good.

Cherry n Pistachio Cake

makes one 24cm diameter cake

200 - 300g cherries, pitted (just fit as many as you'd like in the pan)
60g unsalted butter, at room temperature
100g granulated sugar
1/2 tsp vanilla extract
2 eggs
90g all-purpose flour
1/2 tsp baking powder, mixed into the flour
40g pistachios, finely ground
100g sour cream

Preheat the oven to 180 degrees Celsius.
Whip butter + sugar + vanilla with an electric mixer until pluffy. Add the eggs and whip, one by one (Make sure there's no butter leftover at the bottom of the bowl).

Fold in the flour, ground pistachios and sour cream, till the batter is almost uniform. Pour this into a pan and neatly arrange the cherries on top of it. Bake for about 30 minutes or until a tooth pick inserted in the middle comes out dry.

Best served at room temperature with a scoop of ice cream.

Save this recipe to your Recipe Box --> Yum


  1. Any replacements for S Cream?

    1. I haven't tried anything else... but I googled "sour cream replacements" for you ;) here:


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