250g cherries (about 200g after pitting), halved, plus 12 complete cherries to make use of as ornament
80g shelled, unsalted pistachio nuts
40g almond meal
100g self-raising flour
¼ tsp effective sea salt
160g unsalted butter, diced, at room temperature
200g caster sugar
zest of two lemons, reserve juice for batter and glaze
3 giant eggs, at room temperature
1 tbsp lemon juice
½ tsp almond extract (or vanilla essence)
For the lemon glaze
100g icing sugar, sifted
1½ tbsp lemon juice
1. Preheat the oven to 160C fan-forced (170C standard). Grease and line the bottom and sides of a loaf tin (about 21cm x 11cm x 6cm) with baking paper and put aside.
2. Utilizing a cherry pitter, take away the stones from the cherries, then slice in half or quarters if they’re giant. If you do not have a cherry pitter, use a small knife to slice the cherries in half, then take away the pit. Put aside in the meanwhile.
3. Place the pistachios within the meals processor and course of till they’re coarsely floor. Take away 1 tablespoon and put aside in a small bowl for sprinkling over the cake later. Mix the pistachios within the processor for an additional minute till they’re finely floor. Add the almond meal to the pistachios within the meals processor and course of or pulse for an additional minute to ensure the nuts are very finely floor. Tip out right into a medium bowl, then add the flour and salt, stirring to mix.
4. Place the butter, sugar and lemon zest within the bowl of a cake mixer fitted with the paddle attachment and beat on medium pace till mild and creamy (about 2 minutes. Should you’re utilizing handheld electrical beaters, it will take about 5 minutes).
5. Scrape down the perimeters of the bowl then, on medium-low pace, add the eggs, separately. Beat nicely between every addition and scrape down the bowl to ensure the batter is easy and even. Scale back pace to low and add the dry components, then the lemon juice and almond (or vanilla) extract. Take away the bowl from the mixer, then gently fold within the cherries.
6. Scrape the batter into the ready tin and place into the preheated oven. Bake for 55-60 minutes or till a skewer inserted into the cake comes out
clear. Take away from oven and permit to chill within the tin for 10 minutes, then invert onto a wire rack to chill.
7. When able to serve, switch the cake to a plate. Mix the icing sugar and lemon juice and blend to a easy paste. Spoon the glaze excessive of the cake, then sprinkle with the reserved chopped pistachios and enhance the highest with the reserved 12 cherries.
This recipe was oiginally printed in Good Weekend journal
Should you like this recipe, strive Helen’s lemon and raspberry loaf cake