Best Pistachio Cherry Cake Recipes

Chocolate-Cherry, Pistachio, and Raspberry Ice Cream Cake image

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup dried tart cherries
1/2 cup orange juice
1 5.5-ounce package amaretti cookies*
1/4 cup almonds, toasted
5 tablespoons unsalted butter, melted
1 1/2 pints chocolate ice cream, softened
1 3-ounce bar imported milk chocolate, chopped
1 1/2 pints raspberry sorbet, softened
1 1/2 pints pistachio ice cream, softened
1 tablespoon grated orange peel
Chocolate curls or additional amaretti cookies
Hot Fudge Sauce

Steps:

Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat; cool completely.
Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes. Top with raspberry sorbet; smooth top. Freeze 30 minutes. Mix pistachio ice cream and orange peel in another medium bowl. Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight.
Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter. Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut cake into squares. Serve with Hot Fudge Sauce.
Test-kitchen tip:
Soften the ice cream and sorbet in the microwave on high in two to three 10-second intervals until just soft enough to spread. *Light, airy Italian almond macaroons that are available at some supermarkets and Italian markets.

Cherry, Pistachio & Coconut Cake image

Provided by Itamar Srulovich

Yield Makes a 9 in/24cm diameter ring cake

Number Of Ingredients 12

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

Steps:

Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

Pistachio-Cherry Cake image

Provided by Benjamina Ebuehi

Yield Yields 1 round 8-inch (20cm) cake

Number Of Ingredients 10

1½ cups (175 g) shelled pistachios
⅔ cup (150 g) unsalted butter
¾ cup plus 2 Tbsp. (175 g) superfine/caster sugar
1 tsp. vanilla bean paste
2 eggs
⅔ cup (80 g) all-purpose flour
1 tsp. baking powder
1 Tbsp. (15 ml) sour cream
⅔ cup (100 g) fresh pitted cherries, plus extra to decorate
Confectioners' sugar, to dust

Steps:

Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.

Pistachio Cake with Butter-Rum Cherry Glaze image

Provided by Amy H. @Meave

Categories Cakes

Number Of Ingredients 15

FOR THE CAKE
1 package(s) (15.25 oz.) yellow cake mix
1 package(s) (3.5 oz.) jell-o pistachio flavor instant pudding
4 - eggs
1 1/4 cup(s) water
1/4 cup(s) vegetable or canola oil
1/2 teaspoon(s) almond extract
7 - drops of green food coloring
1/2 cup(s) crushed pistachios or almonds
FOR THE BUTTER-RUM CHERRY GLAZE
1/2 cup(s) butter
2 1/4 cup(s) powdered sugar
2 tablespoon(s) rum
1 jar(s) maraschino cherries
2 tablespoon(s) maraschino cherry juice

Steps:

FOR THE CAKE
Prehead oven to 350°F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
Pour into greased and floured 10-inch tube pan. Bake 55 to 50 minutes or until toothpick inserted near center comes out clean.
Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.
FOR THE GLAZE
Drain the jar of maraschino cherries, saving the juice. Heat butter in sauce pan until melted.
Stir in powdered sugar and rum. Stir in reserved maraschino cherry juice, 1 teaspoon full at a time, until the glaze is the consistency you want. You may not use the whole 2 tablespoons.
Squeeze the remaining juice from the whole maraschino cherries, chop the cherries. Add the cherries to the glaze and pour over cake.
for plain butter rum glaze use the same recipe but add a small amount of butter or caramel flavoring and omit the cherry juice. Substitute crushed pistachios or almonds for chopped maraschino cherries.