Name: Cherry, Pistachio & Coconut Cake
Yield: Makes a 9 in/24cm diameter ring cake
Ingredients: 1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping; 1/3 cup/90g light brown sugar; 1 1/4 cup/180g ground almonds; 1/4 cup/30g ground pistachios; 1/2 cup/45g desiccated coconut; 1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand); A pinch of salt; 1 1/4 tsp ground mahleb; 10 tbsp/150g butter, melted; 3 large eggs; 2 cups/300g cherries; Scant 1/2 cup/50g roughly chopped pistachios, for the topping

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Photo by Patricia Niven

We do vary the fruit on top, so we use red plums or yellow plums or raspberries, but really the cherries are the best version. The contrast between the cherries and the green pistachios, and the addition of mahleb to the cake batter, together create something electric.

Recipe notes

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