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Pistachio & Cherry Cakes | Patisserie Makes Perfect

Pistachio and Cherry Cakes

Patisserie Makes Perfect
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 8


  • ***Cherry Confiture***
  • 150 g Cherry Puree
  • 50 g Caster Sugar
  • 10 g Pectin
  • 5 ml Lemon Juice
  • ***Pistachio Cake***
  • 175 g Unsalted Butter softened, plus extra for greasing
  • 175 g Caster Sugar
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Milk
  • 140 g Pistachios ground
  • 75 g Plain Flour sifted
  • 1 Tsp Baking Powder
  • ***Cream Cheese Icing***
  • 100 g Unsalted butter at room temperature
  • 90 g Icing sugar sifted
  • 1/2 Tsp Vanilla extract
  • 250 g Full-fat cream cheese


  • First make the cherry confiture, put the cherry puree in a saucepan and bring it to the boil.
  • Mix the pectin with the sugar and add it to the puree, cook until the mixture reaches 104C. Add the lemon juice and cook for a few more minutes. Pour the jam into a bowl and leave it to cool.
  • Grease and line the base of a 20cm square cake tin and preheat the oven to 160C fan/180C/Gas 4.
  • To make the pistachio cakes, combine the butter and sugar in the bowl of a stand mixer and beat until light and fluffy.
  • Add the eggs one at a time, beating between the addition of each egg. The mixture will become sloppy, but don't worry. Add the pistachios, flour and baking powder and beat until fully combined.
  • Pour the batter into the prepared tin and bake for 35mins or until a skewer comes out clean. Leave to cool in the tin.
  • Make the icing by whisking the butter in a mixer, or with an electric whisk, until very pale and fluffy. Add the icing sugar and vanilla extract and whisk for a couple of minutes, then add the cream cheese and whisk briefly until smooth.
  • Spread the cooled cake with a layer of cherry confiture and then top with a layer of the cream cheese icing. Trim the cake and cut it into 8 portions.
  • You can leave the cakes as they are, or top them with cherries or pistachios.