This Gluten-Free Cherry & Pistachio Snack Cake is quick and easy to make. I loved it served with ice cream and a few fresh cherries for garnish. A sprinkle of powdered sugar can dress up any sweet treat. It’s perfect for after dinner or first thing in the morning with coffee or tea.
Gluten-Free Cherry & Pistachio Snack Cake is straightforward to make. It’s straight forward. It was interesting when adding the eggs to the creamed butter and sugar mixture; by the end, the eggs broke. I have never had that happen. I made sure the eggs were at room temperature like I always do. I keep mixing all the eggs, and when I added to the dry-mixture, the egg mixture incorporated beautifully, and don’t overwork the batter at his point.
A few words about the ingredients!
I love the use of fresh sour cherries. They are so healthy for you and provide the perfect balance between sour and sweet. I have found a wonderful place that I get my cherries on-line, Northwestern Wild Foods, which are freshly picked in season and flash frozen and then ready to ship. Upon arrival, they were perfectly packed and still frozen. I did use the frozen cherries, but I let them sit out and thaw and dried with a paper towel until very dry. *
Fresh cherries with pistachios are a match made in heaven. I love using pistachios in all sorts of cooking, but in sweet cakes, they are delicious. The recipe called for ground pistachios, but I mixed them until they were crumbly but done fully ground. I like the texture it gave the cake. Here is the link where I buy my pistachios.
I have found in this recipe and others that you need to search out the best Gluten-Free Flour that works for you. It can make a difference in the baking and the cooking times. I have found King Arther Gluten-Free Measure for Measure flour works the best for me.
Gluten-Free Cherry & Pistachio Snack Cake
Ingredients
- 1 1/2 Cups Butter – unsalted and softened
- 6 Large Eggs
- 1 Cup plus 3 Tbsp Gluten-Free AP Flour – shifted
- 4 tsp. Baking Powder
- 1/4 tsp Salt
- 2 Cups Pistachios – unshelled and unsalted – lightly ground
- 7 oz. Fresh Cherries – pitted and halved
Instructions
- Heat the oven to 400 degrees. Grease a 9 x 13-inch baking pan, then line with parchment paper (base and sides). Set aside.
- In a stand mixer, beat the butter and sugar in the bowl with the paddle attachment, on medium speed for 2 to 3 minutes, until pale and creamy.
- With the mixer running on low speed, add the eggs, one at a time, until each egg is incorporated.
- In a separate bowl, mix the sifted flour, baking powder, salt, and ground pistachios together until mixed. Using a metal spoon, fold the dry mixture into the wet mixture until incorporated.
- Carefully fold the cherries into the mixture until evenly distributed, then pour the batter into the prepared pan.
- Bake the cake for 25 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool completely in the pan, then cut into 16 equal pieces. Serve with ice cream. a few fresh cherries and a dusting of powdered sugar.