Helen Goh’s Cherry, Lemon and Pistachio Bread Recipe

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Ingredients

250g cherries (about 200g after pitting), halved, plus 12 whole cherries to use as garnish

80g unsalted shelled pistachios

40g ground almonds

100g self-rising flour

¼ teaspoon fine sea salt

160 g unsalted butter, diced at room temperature

200g caster sugar

the zest of 2 lemons, reserving the juice for the dough and the glaze

3 large eggs, at room temperature

1 tablespoon lemon juice

½ teaspoon almond extract (or vanilla essence)

For the lemon glaze

100g sifted icing sugar

1½ tbsp lemon juice

Method

1. Preheat the oven to 160°C convection (170°C conventional). Grease and line the bottom and sides of a cake tin (approximately 21cm x 11cm x 6cm) with parchment paper and set aside.

2. Using a cherry pitter, remove the pits from the cherries, then cut them in half or quarters if they are large. If you don’t have a pitter, use a small knife to cut the cherries in half, then remove the pit. Set aside for now.

3. Place the pistachios in the food processor and process until coarsely ground. Remove 1 tbsp and set aside in a small bowl to sprinkle over the cake later. Blend the pistachios in the food processor for another minute until they are finely crushed. Add the almond flour to the pistachios in the food processor and blend or pulse for an additional minute to ensure the nuts are very finely ground. Pour into a medium bowl, then add the flour and salt, stirring to combine.

4. Place the butter, sugar and lemon zest in the bowl of a cake mixer fitted with the paddle attachment and beat on medium speed until light and creamy (about 2 minutes. If using hand-held electric mixers, it will take about 5 minutes).

5. Scrape down the sides of the bowl then, on medium-low speed, add the eggs, one at a time. Beat well between each addition and scrape the bowl to make sure the batter is smooth and homogeneous. Reduce the speed to low and add the dry ingredients, then the lemon juice and almond (or vanilla) extract. Remove the bowl from the mixer, then gently stir in the cherries.

6. Scrape batter into prepared pan and place in preheated oven. Bake for 55-60 minutes or until a skewer inserted into the cake comes out

to clean. Remove from oven and let cool in pan for 10 minutes, then invert onto wire rack to cool.

7. When ready to serve, transfer the cake to a plate. Combine icing sugar and lemon juice and mix until smooth. Drizzle the frosting over the top of the cake, then sprinkle with the reserved chopped pistachios and decorate the top with the 12 reserved cherries.

This recipe was originally posted in Have a nice week end magazine

If you like this recipe, try Helen’s Lemon Raspberry Cake


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