Pistachio and Amarena Cherry Cake

Ingredients

• 4 pcs Eggs (large, at room temperature)
• 200 g Caster sugar
• 120 g Unsalted butter (melted then cooled)
• 120 ml Heavy cream
• 100 g Pistachio paste (preferably unsweetened)
• 200 g Drained amarena cherries (cut in half)
• 190 g All-purpose flour (160 g for the batter + 30 g for the cherries)
• 1 c. à café Baking powder
• 20 g Butter for the pan (butter then flour the pan)
• 10 g Flour for the pan (to dust the pan)

Instructions

1. Mix eggs and sugar

   Break the eggs into the mixer bowl, add the caster sugar and whisk on high speed for 5 minutes until the mixture whitens and becomes smooth.

   Time: PT5M

2. Incorporate butter, cream and pistachio

   Pour the cooled melted butter, the heavy cream and the pistachio paste into the mixture, then whisk again for 3 minutes until homogeneous.

   Time: PT3M

3. Prepare the cherries

   Cut the drained amarena cherries in half using a knife.

   Time: PT5M

4. Sift flour and baking powder, add to batter

   Sift together 160 g of flour and the baking powder, then quickly fold into the batter using the whisk.

   Time: PT2M

5. Coat the cherries with flour

   Mix the remaining 30 g of flour with the cut cherries to absorb the syrup around the fruit.

   Time: PT2M

6. Fold the cherries into the batter

   Add the flour‑coated cherries to the pistachio batter and gently fold them in using a spatula.

   Time: PT2M

7. Prepare the pan

   Butter the 25 cm x 9 cm pan, dust with flour and tap to remove excess.

   Time: PT2M

8. Bake the cake

   Pour the batter into the pan, smooth the surface and bake in a pre‑heated oven at 160 °C for about 1 hour. Check doneness by inserting a knife tip that should come out dry.

   Time: PT1H

   Temperature: 160°C

9. Cooling and unmolding

   Remove the cake, place it on a rack lined with parchment paper, let cool for 30 minutes before unmolding.

   Time: PT30M

10. Final rest

    Wrap the cooled cake in cling film, sealing it loosely, and let rest for 24 hours before slicing to reveal all flavors.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Heavy cream: whole milk
• Instead of Pistachio paste: ground pistachios + sugar
• Instead of Drained amarena cherries: candied cherries
• Instead of All-purpose flour: wheat flour

Equipment Needed

• Mixer bowl
• Mixer (or hand whisk)
• Silicone spatula
• Sieve
• Chef's knife
• Cutting board
• 25 cm x 9 cm cake pan
• Parchment paper
• Oven
• Cooling rack
• Cling film
• Kitchen scale

Critical Steps — Do Not Skip

• Mix the eggs and sugar until fully whitened
• Incorporate the flour quickly to avoid gluten development
• Bake at 160°C for 1 hour while monitoring the bake

Chef Tips from the Video

• Use a high‑quality pistachio paste for authentic flavor
• Add a pinch of salt to enhance the flavors
• Serve the cake with a scoop of vanilla ice cream or a light whipped cream

Troubleshooting

Storage

Refrigerator: Store the cake wrapped in cling film for 3‑4 days

Freezer: Can be frozen, well wrapped, up to 1 month

Room temperature: Consume within 2 days if kept at room temperature

Make-Ahead Tips

• Prepare the batter the day before and let rest 24 h in the refrigerator before baking for optimal moistness
• After baking, wrap the cake and store it in the refrigerator for longer shelf life