Pistachio and Cherry Sheet Cake
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A Note from Feedfeed
This recipe is Edd's contribution to Feedfeed's Virtual Pride Potluck this year! Learn more about our virtual Pride celebration here!
The cake recipe is a simple pistachio sheet cake which, like its almond brothers and sisters, is a moist cake that’s a smidge dense but without ever being heavy, its the perfect sheet cake texture as far as i’m concerned. The topping is a classic cream cheese frosting enriched with plenty of vanilla and finished with a simple cherry compote, a wonderful flavour combination!
London has a huge pride parade each year which of course isn't happening in 2020, but as the meaning of pride isn't really a party anyway I don't think lockdown should interfere with remembering why we shout and march each year, and celebrating in our own way. With the Black Lives Matter movement making huge advances this year I think it's doubly important we remember that the freedoms the LGBT community has achieved were very much gained through the actions of black and trans activists. This year I'll be marking Pride by reading more about our history and on a more personal note, since London's usual pride weekend happens to fall on my book publication week, I think ill be having cake in the park to celebrate, a socially distanced catch up with friends I haven't been able to see in months.
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Recipe Card
For the Pistachio Sheet Cake
ingredients
- 1 1/2 cups unsalted butter
- 1 1/2 cups sugar
- 3 limes, zested
- 6 large eggs
- 1 teaspoon vanilla bean paste
- 1 cup all purpose flour
- 2 cups pistachios
- 1 cup almonds
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
For the Cherry Compote
ingredients
- 1 1/2 cups cherries, stoned and halved
- 1/4 cup sugar
- 1/2 lime, juiced
- 1/4 teaspoon almond extract, optional
For the Cream Cheese Frosting
ingredients
- 1/3 cup unsalted butter, room temperature
- 1/2 cup full fat cream cheese, room temperature
- 3 cups icing sugar
- 2 teaspoons vanilla bean paste
- 3 tablespoons pistachios, finely chopped
Method
Step 1
Preheat the oven to 180°C (350°F) and lightly grease a deep 9x13 brownie tin and line the base with parchment paper
Step 2
Place the pistachios into a food processor and pulse until finely ground, you’re looking for the same consistency as ground almonds. Add the flour and almonds and pulse to combine. Tip the nut mixture into a large bowl and whisk in the baking powder and salt.
Step 3
Place the butter, sugar and lime zest into the bowl of a stand mixer (you can also make this with an electric hand mixer) and, using the paddle attachment, cream together for about 5 minutes, on medium speed, until light and fluffy.
Step 4
Add the eggs one at a time, beating until fully combined before adding the next. Once the eggs are combined add the vanilla and mix to combine
Step 5
Add the nut mixture and mix on low speed until combined. Scrape the mixture into the prepared tin and spread into an even layer.
Step 6
Bake the cake in the preheated oven for about 50-55 minutes or until the cake springs back to a light touch and is pulling away from the sides of the tin. Remove from the oven and set the tin on a wire rack to cool completely.
Step 7
Whilst the cake is baking start making the compote. Mix together the cherries, sugar, lime zest and almond extract, if using, and set aside for the moment. The almond extract amplifies the cherry flavor but you can leave it out if you prefer.
Step 8
When the cake is baked remove from the oven and set the tin on a wire rack to cool completely.
Step 9
To finish the compote tip the cherry mixture into a small saucepan and cook over medium heat until the mixture comes to a boil. Continue cooking for a couple minutes before using a slotted spoon to transfer the cherries to a bowl, leaving the cooking juices in the pan. I cook the cherries for a couple minutes to soften them but remove them before they break down into mush. Continue cooking the juices until reduced and slightly syrupy. Scrape the syrup over the fruit and then transfer to the fridge to cool completely.
Step 10
For the frosting place the cream cheese and butter into the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium/high speed until creamy and lump free. Slowly add in the icing sugar beating until light and fluffy. Add in the vanilla and salt and beat to combine. Spread the frosting over the cooled cake and top with the compote, sprinkling over a couple tablespoons of chopped pistachios.