Pistachio Cherry Cake
Makes one 4-inch round cake
(Serves 4)
Ingredients:
- 4 tablespoons unsalted butter, softened, plus more for the pan
- 1⁄4 cup granulated sugar
- 1 tablespoon packed light brown sugar 1 large egg
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon pure almond extract 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- Vanilla-Almond Frosting (recipe follows)
- 1 cup stemmed and pitted cherries
- Pistachio Dust or Strawberry Dust for finishing (recipe follows)
- 4 whole cherries with stems
Instructions:
Preheat the oven to 350°F. Butter the sides of two 4-inch round pans, and place a round of parchment paper in the bottom of each pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 4 tablespoons butter and the granulated and brown sugars. Add the egg, then the cream, and then the vanilla and almond extracts, beating to combine between additions. Add the flour, baking powder, and salt and mix just until combined. Divide evenly between the prepared pans and bake until lightly browned and set, about 30 minutes.
Cool for 10 minutes in the pans, then remove the cakes from the hot pans and cool completely on a wire rack.
Using a serrated knife, trim off the dome of each cake and discard (or eat). Place a layer of cake on a platter, bottom (flat) side up, and peel off the parchment round. Spread about one-third of the frosting on top and scatter the pitted cherries on top. Place the second layer of cake on top, bottom (flat) side up, and peel off the parchment round. Spread the remaining frosting on the top and sides of the cake.
Press the pistachio or berry dust around the bottom of the cake, coming up about one-quarter of the cake, and on top of the cake. Finish by placing the whole cherries with stems on top of the cake.
VANILLA-ALMOND FROSTING
Ingredients:
- 4 tablespoons unsalted butter, softened
- 1⁄8 teaspoon pure almond extract 1 cup confectioners’ sugar
- About 2 tablespoons heavy cream, or more as needed
- Pinch of salt
Instructions:
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter, almond extract, confectioners’ sugar, 2 tablespoons cream, and salt. Whip until thickened, adding a bit more cream, if needed, to reach a spreadable consistency.
PISTACHIO OR STRAWBERRY DUST
Ingredients:
- 1⁄4 cup granulated sugar
- 1⁄4 cup unsalted pistachios or freeze-dried strawberries
Instructions:
In the bowl of a food processor fitted with the metal blade, pulse the granulated sugar and pistachios until the nuts are coarsely ground. If using the strawberries, pulse them with the granulated sugar into a fine dust.
