16 Jul 2016

Magic Pistachio and Cherry Cake

No Comments Baking and Cake

Magic cakes are a unique type of cake which form three distinct layers from one batter. They’re cooked at a lower temperature (150C/300F) which allows the layers to split out during baking. The base is a standard sponge, the middle forms a custard and the top is a Genoise sponge. These were studded with pistachios and had cherries on top, the with vanilla cream cheese frosting.


Magic Pistachio and Cherry Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings (8"/20cm square tin or 24cm round tin)
Ingredients
Cake
  • 4 eggs, separated
  • 130g caster sugar
  • 125g butter, melted
  • 50g pistachios *
  • 120g plain flour
  • Dash salt
  • 500ml milk
  • 200g cherries (sweet cherries/morello cherries - tinned, fresh or frozen are all fine)
Cream Cheese Frosting
  • 80g butter
  • 120g icing sugar
  • ½ tsp vanilla extract
  • Seeds from 1 vanilla pod
  • 120g cream cheese
Directions
  1. Preheat the oven to 150C/300F, line the baking pan with greaseproof paper and spray with cooking spray.
  2. Beat the yolks and sugar until fluffy, then add the melted butter.
  3. Mix the flour, salt and pistachios in a small bowl, then add to the mixture.
  4. Slowly add the milk, whisking constantly.
  5. Spread the cherries over the bottom of the tin, then pour the mixture on top. Smooth the top with a spatula/palette knife.
  6. Bake for 55 mins, it will still be slightly wobbly when removing from the oven.
  7. Cool in the pan then refrigerate for at least 2 hours/overnight before removing from the pan.
  8. Flip over before frosting so the cherries are on top.
Frosting
  1. Beat the butter until lightened, then stir in the icing sugar.
  2. Add the seeds and vanilla extract and beat on high speed for a couple of minutes.
  3. Beat the cream cheese in on high speed briefly - just long enough to mix it in.
  4. Spread over the cooled cakes and sprinkle with chopped pistachios.

Baked magic cake

Fill the pans almost full before baking. My springform pans leaked (through the bottom, not the top) – they’re not supposed to do that

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