Pistachio Cherry Cake
This Pistachio Cherry Snack Cake is an easy treat with season’s best cherries and flavored with cardamom. Serve it as it is with a cup of tea or coffee or as a dessert with a scoop of ice cream.
Servings: 9 servings
Ingredients
- 1 ¼ cup dark red cherries pitted
- 1 stick butter room temperature
- 1 cup sugar granulated 1 tbsp divided
- 2 eggs
- 1/4 tsp vanilla
- 1 cup All-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3/4 tsp cardamom powder
- 1 cup Pistachios ground
- 1/3 cup milk
- 1/4 cup pistachios chopped
Instructions
- Preheat oven to 350 degrees F. Lightly butter and line an 8-inch square baking pan with parchment paper.
- Using a whisk or handheld mixer, mix sugar and butter until the mixture is light and fluffy. Add eggs one at a time and mix it well. Add in vanilla.
- In another bowl, mix dry ingredients flour, baking powder, salt, cardamom powder. Stir.
- Add half of the dry ingredients in butter sugar mix. Followed by milk, and then other half of dry ingredients. Add in ground pistachios powder too.
- Mix everything and fold in some cherries into the batter.
- Pour batter into prepared baking pan. Add remaining half of the cherries and sprinkle chopped pistachios. Sprinkle 1 tbsp sugar all over the batter.
- Bake for 40-45 minutes or until toothpick inserted near the center comes out clean. Remove from oven and set pan on a wire rack to cool. Use parchment paper to lift cake out of pan once it is completely cooled down.
- Cake will keep refrigerated in an airtight container, for up to 5 days.
Notes
Serve it as it is or with a dollop of ice cream, crème fraiche or whipped cream.
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