Bake Melanie Johnson's Cherry-Pistachio Yogurt Cake for Cherry Season
Bake a delightful cherry-and-pistachio yogurt cake with Melanie Johnson's recipe, perfect for cherishing the fleeting cherry season. This crowd-pleaser can be stored for several days.
The recipe begins with 225g of unsalted butter and 275g of golden caster sugar, creamed together. Add 4 free-range eggs, 1tspn of vanilla, and 50g of Greek yogurt. In another bowl, combine 275g of self-raising flour and 150g of pistachio paste. Fold this into the wet ingredients. Finally, gently mix in 400g of fresh cherries.
Bake the cake at 160°C fan/180°C/350°F/gas mark 4 for 45 minutes, or until a skewer comes out clean. For the glaze, mix 250g of icing sugar with 6 cherries and a splash of milk. Drizzle over the cooled cake.
Melanie Johnson, the kitchen garden cook, advises cherishing home-grown cherries while they're in season. Mark Diacono shares tips on growing cherries, including varieties not typically found in stores. This cherry-and-pistachio yogurt cake will keep for up to five days in an airtight container, making it an ideal bake for enjoying the fleeting cherry season.
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