PISTACHIO-CHERRY CAKE

Makes: One round 8-inch (20-cm) cake

■ 1 1/2 cups (375 ml) shelled pistachios

■ 2/3 cup (160 ml) unsalted butter

■ 3/4 cup (180 ml) plus 2 tbsp (30 ml) superfine sugar

■ 1 tsp (5 ml) vanilla bean paste

■ 2 eggs

■ 2/3 cup (160 ml) all-purpose flour

■ 1 tsp (5 ml) baking powder

■ 1 tbsp (15 ml) sour cream

■ 2/3 cup (160 ml) fresh pitted cherries, plus extra to decorate

■ Icing sugar, to dust

1. Preheat the oven to 350 F

(175 C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.

2. Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.

3. Using a stand mixer or electric hand mixer, beat the butter, sugar and vanilla for 3-5 minutes, or until pale and creamy.

4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often.

5. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan.

6. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.

7. Bake for 32-38 minutes, or until the cake is well browned and a toothpick inserted into the centre comes out clean.

8. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with icing sugar and top with extra cherries.