PISTACHIO CHERRY TEA CAKE

Serves 12

11 ⁄4 cups plus 3 tbsp. flour

1⁄2 cup ground pistachios 2 tsp. baking powder

1 ⁄4 tsp. fine sea salt 8 tbsp. unsalted butter, room temperature

1 cup sugar

1⁄2 cup sunflower oil

2 large eggs

1 tsp. pure vanilla

1⁄2 tsp. almond extract

2⁄3 cup milk, room temperature

1 1⁄3 cups cherries, pitted and halved

1. Heat oven to 350°F. Grease and line an 8-x4" loaf pan. Set aside 1 tbsp. flour. In a bowl, whisk remaining flour and next 3 ingredients.

2. In a stand mixer, beat butter and sugar; add oil, mix 3 min.

With mixer on low, add eggs, 1 at a time, then extracts. Add flour mixture in 2 additions, alternating with milk.

3. Toss cherries in 1 tbsp. flour; fold into batter. Pour into pan; bake 50 min. Cool on rack 15 min. Remove; cool completely.

4. Place parchment under rack. Pour glaze* over cake. Let set 15 min.; serve.

*For glaze: Whisk 1 cup powdered sugar and 1 tbsp. cherry juice.

PER SERVING: 348 cal, 4g protein, 34g carbs, 2g fiber, 20g sugar, 22g fat