Cherry-Pistachio Yoghurt Cake: The Baking Sensation That's Here to Stay
A delightful cherry-and-pistachio yogurt cake has taken the baking scene by storm, proving to be a hit with crowds and lasting for several days when stored properly. This mouth-watering treat, which combines the richness of pistachio with the tang of yogurt and the sweetness of cherries, is a must-try for any baking enthusiast.
The recipe, which requires a simple mix of 225g unsalted butter, 275g golden caster sugar, 4 free-range eggs, 1tspn vanilla, 50g Greek yogurt, 275g self-raising flour, 150g pistachio paste, and 400g cherries, is easy to follow. The cake should be baked at 160°C fan/180°C/350°F/gas mark 4 for 45 minutes or until a skewer comes out clean.
Cherries, the star ingredient, can be used to elevate other dishes as well. They can brighten up chia seed puddings, overnight oats, and salads, and pair exceptionally well with hazelnuts and feta. For a glossy finish, a glaze made from 250g icing sugar, 6 cherries, and a splash of milk can be drizzled on top.
Mark Diacono, a renowned British author and gardener, often associated with the River Cottage team, shares valuable insights into growing cherries, including varieties not typically found in retail chains like 'Gariguette', 'Camarosa', and 'Albion'. Melanie Johnson, the kitchen garden cook, urges us to make the most of the fleeting cherry season by cherishing home-grown cherries. So, why not indulge in this cherry-and-pistachio yogurt cake and celebrate the joy of cherries?
