(0)
Cherry-and-pistachio-cake

Recipe by Amie at Aime Forster

You’re going to love taking a slice of this lovely Cherry and Pistachio cake! Best served warm, this cake is the perfect afternoon-tea treat!

  • Prep: 25 minutes
  • Cook: 50 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

200ml Coconut Oil (melted)

3/4 Cup Natvia

Zest of 1 Lemon

4 Eggs

3/4. Cups Self-raising Flour

1/2 Cup Ground Almonds

1 Tsp. Baking Powder

300g Fresh Cherries

1/4 Cup Pistachios

METHOD

  1. Pre-heat oven to 160 degrees C and grease a large spring-form cake tin and place to one side.
  2. Remove stones from cherries and leave to one side.
  3. In a medium bowl mix together the coconut oil and Natvia- add lemon zest and mix again. Add the eggs one at a time and mix well.
  4. Add flour, almonds and baking powder and combine all to form a smooth batter. Stir in cherries and pistachios.
  5. Bake in the oven for 45-50 minutes.
  6. Leave to cool completely and cut into slices. Store in an airtight container for up to 3 days.
  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection