Ingredients
141 grams (10 tablespoons) salted butter, melted and cooled, plus more for the pan
100 grams (1 cup) almond flour
86 grams (? cup) all-purpose flour
40 grams ( 1/2 cup) shredded unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon table salt
3 large eggs, room temperature
106 grams ( 1/2 cup) plus 1 tablespoon white sugar
73 grams (1/3 cup) packed light brown sugar
1/2 teaspoon almond extract
255 grams (9 ounces) fresh sweet cherries, stemmed and pitted, or 225 grams (1 1/2 cups) frozen pitted sweet cherries, thawed and patted dry
48 grams (1/3 cup) unsalted roasted pistachios, chopped
Powdered sugar, to serve (optional)
Instructions
Heat the oven to 350F with a rack in the middle position. Butter a 9-inch round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment.
In a medium bowl, whisk together both flours, the coconut, baking powder and salt. In a large bowl, combine the eggs, the 106 grams ( 1/2 cup) white sugar, brown sugar and almond extract, then whisk until well combined. Whisk in the melted and cooled butter. Whisk in the dry ingredients until homogeneous; the batter will be thick but pourable.
Pour the batter into the prepared pan. Using your hands, tear the cherries in half over the batter, allowing the juice to fall onto the surface, then drop the pieces onto the surface in an even layer. Sprinkle with the pistachios and the remaining 1 tablespoon white sugar.
Bake until a toothpick inserted at the center of the cake comes out clean, 50 to 55 minutes. Cool on a wire rack until barely warm to the touch, about 1 hour. Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment. Re-invert the cake onto a platter. If desired, dust with powdered sugar just before serving.
Description
This cake with its history in Middle Eastern cooking is a moist, dense cake that works for almost any time of the day.
Servings
10
Notes
I wanted to make this when my grandson was coming to visit as he loves cherries. This did not disappoint. Be sure to use the coconut called for. I could only find it as an organic option. The cake is moist and delicious with a rich and deep almond flavor. Don't worry about inverting. The toppings will stay on.
Source
Christopher Kimball's article in the Boston Globe on 3/10/2024. The original recipe is from Honey & Co. in London.
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