Almond & Coconut Cake with Cherries & Pistachio
One of the most delicious cakes I've made in a while. Moist, nutty and perfectly balanced - an amazing way to celebrate the remainder of cherry season!
Ingredients
Directions
- 1
Preheat oven to 160C fan. Grease a 9-inch round cake pan/ springform tin and line the bottom with a round of baking paper.
- 2
In a medium bowl, whisk together both flours, coconut, baking powder and salt. In a large bowl, whisk the eggs, sugars and almond extract till well combined. Then whisk in the melted and cooled butter.
- 3
Combine the dry ingredients and whisk until homogeneous.
- 4
Pour the batter into the prepared pan.
- 5
Tear the cherries in half then drop them evenly onto the surface of the cake. Sprinkle with the pistachios and the remaining 1 tablespoon white sugar.
- 6
Bake until a toothpick inserted at the center of the cake comes out clean, 50-55 minutes.
- 7
Once cooled down, carefully remove from the pan and serve.
