Cherry coconut pistachio cake
150g butter (melted),
100g sugar, plus 20g for the topping
90g light brown sugar,
180g ground almonds
30g ground pistachios,
45g desiccated coconut,
50g self-raising flour,
3 eggs,
300g cherries,
50g chopped pistachios for topping
1 tsp mahleb
Preheat to 190/170C fan
Method
- Mix dry ingredients,
- stir in melted butter and eggs, pour into a 22cm/9-inch tin,
- top with pitted cherries extra sugar and chopped pistachios
- Place in the centre of the oven
- Bake 35-40 minutes, then turn and bake another 8-10 minutes
from Honey & Co
I substitute raspberries for cherries when they aren't available, and pumpkin seeds for pistachios
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