Cherry Pistachio Cake with Vanilla Sea Salt Whip

Ingredients

• 300 g Cherries (Pitted; frozen or fresh. If using fresh cherries, they may be halved and half this amount used.)
• 25 g Sugar for cherries
• 100 g Pistachios (Finely ground)
• 180 g All-purpose flour
• 0.5 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 115 g Unsalted butter (Softened; approximately 1 stick)
• 200 g Granulated sugar
• 2 Eggs (Room temperature)
• 10 g Vanilla extract (For the cake)
• 160 g Buttermilk (Room temperature)
• 240 g Heavy cream (For the whipped cream)
• 1 tbsp Powdered sugar (For the whipped cream)
• 1 tsp Vanilla extract (Vanilla bean paste may be used instead; for the whipped cream)
• 0.5 tsp Flaky sea salt (For the whipped cream)
• Chopped pistachios (Optional, for finishing)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.

2. 2

   Spread the pitted cherries evenly over the bottom of the prepared pan. Sprinkle them with the 25 g (2 tablespoons) sugar, then set the pan aside while preparing the batter.

3. 3

   In a medium bowl, whisk together the finely ground pistachios, flour, baking powder, baking soda, and salt until evenly combined.

4. 4

   In a separate mixing bowl, beat the softened butter and granulated sugar for 3 to 4 minutes, until light and fluffy.

5. 5

   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. 6

   Add half of the dry mixture to the butter mixture and mix only until mostly combined.

7. 7

   Pour in all of the buttermilk and stir until incorporated.

8. 8

   Add the remaining dry ingredients and mix just until the batter comes together and no large streaks of flour remain. Do not overmix.

9. 9

   Carefully spoon the batter over the cherries in the prepared pan. Gently spread it into an even layer so the cherries remain distributed across the bottom.

10. 10

    Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

11. 11

    Allow the cake to cool in the pan for 10 to 15 minutes.

12. 12

    Run a knife around the edge of the pan. Place a serving plate over the pan, then carefully invert the cake so the cherries become the top layer. Let the cake cool completely before adding the whipped cream.

13. 13

    Pour the heavy cream into a mixing bowl and whip until it begins to thicken.

14. 14

    Add the powdered sugar, vanilla extract or vanilla bean paste, and flaky sea salt. Continue whipping until soft peaks form.

15. 15

    Once the cake has cooled completely and been inverted, spoon or pipe the vanilla sea salt whipped cream over the top. If desired, finish with chopped pistachios and serve.

Notes

The author notes that fresh cherries may be halved and that half the stated amount may be used. The cake must cool completely before topping with whipped cream. A commenter reported preferring to skip baking the cherries and instead top the cake with berries or other fruit, but this is a variation rather than the author's original method.

Nutrition per serving

• dessert
• cake
• baked
• upside-down cake
• fruit dessert
• pistachio
• vegetarian
• spring