Makes 12-16 servings
Prep time: 20 - 30 minutes
Bake time: 35 - 40 minutes
I am so excited to share this recipe with you. I created this version of a cherry nut cake in honor of St. Patrick's day. The color would look great for Christmas too! It's a combination of flavors that I have yet to come cross anywhere else. It is delicious. If you are in search of a unique cake, look no further. I hope you enjoy making and eating it.
Ingredients:
For the Cake:
· 225 g self-raising flour
· 200 g green glazed cherries
· 175 g softened unsalted butter
· 175 g granulated sugar
· Finely grated zest of 1 lime
· 50 g shelled pistachios
· 3 large eggs
For the Drizzle:
· 175 g icing sugar
· Juice of half a lime
· 15 g cracked pistachios
· 4 green glace cherries
· 2 tablespoons of water
Method:
1. Preheat the oven to 350 F.
2. Grease a bundt cake baking pan with butter.
3. Cut the green cherries into quarters.
4. Thoroughly rinse the cherries until they are no longer sticky. It will take multiple rinses.
5. Drain the cherries and dry properly on a kitchen towel. Toss the cherries in two tablespoons of the flour you measured out for the cake.
6. In a food processor, finely grind the pistachios for the cake. Pour into a large bowl.
7. Add all the remaining cake ingredients into the large bowl.
8. Combine by beating with a mixer for 2-3 minutes.
9. Fold in the cherries and scoop the mixture into the bundt tin. Shape with a spatula.
10. Bake for 35-40 minutes. Let it cool in the tin for 10 minutes then turn out onto a wire rack to cool completely
11.Make the icing - mix the icing sugar, lime juice, and water to form a thick paste.
12. Drizzle over the cooled cake. Top with the cracked pistachios and glace cherries.
Notes:
You have to utilize GLAZED cherries, NOT maraschino. The glazed cherries are candied and as a result, hold their form in the cake. The maraschino ones just turn to mush. My local grocery stores did not have them but thankfully, I was able to find it easily online on amazon.
#4 step is important to prevent the cherries from sticking together and sinking to the bottom of the cake. You want them well distributed in the cake. #5 - yes, use 2 table spoons from the already measured 225 g of flour. You don’t want to mess up the ratio of the ingredients by adding more flour.
A few readers have requested that I include measurements in cups. I apologize for not doing this initially. I will measure the ingredients out and then convert to cups next time I make this recipe then, I will edit this blog post. For now, it is easy to follow the recipe in grams. There are many cheap kitchen scales that measure in grams and ounces. I found this one with good reviews on amazon for only $10.