honey and co coconut almond cake with cherries

honey and co coconut almond cake with cherries

• 6 Jun 2021

I don't bake with fresh cherries as they are just too expensive so I use frozen cherries instead. I don't think I have the patience required to pit vast quantities of cherries either. I had half a packet of frozen cherries in my freezer and was thinking of the best way to use them.

As you know I have a continuing love affair with the duo behind Honey and Co. I recently spied a plum version of this coconut and almond cake on their Instagram feed and when I tracked down the original recipe it used cherries. I'd found my recipe.

The cake is a simple melt and mix affair topped with luxe ingredients, in this case cherries and pistachios, then baked until golden brown. All that's needed is a sprinkle of icing sugar and maybe a dollop of cream if you're feeling fancy.

Here's the recipe for you which will make an 8 inch cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Honey and Co coconut and almond cake with cherries

Ingredients

⅔ cup almond meal
Scant ½ cup plain flour (65g)
⅓ cup shredded unsweetened coconut
¾ tsp baking powder
pinch salt
2 eggs, room temperature
½ cup caster sugar
⅓ cup packed light brown sugar
1 tsp vanilla extract
100 g cooled melted butter
200 grams fresh sweet cherries, stemmed and pitted, or frozen pitted sweet cherries, thawed and patted dry (you can also use sliced pitted plums)
1 tablespoon caster sugar
35 g unsalted pistachios, chopped
Icing sugar, to serve (optional)

Method
Preheat oven to 180°C. Grease and line the base of a 8 inch round tin with baking paper. 

Combine dry ingredients in a bowl. In a separate bowl, mix the eggs with the sugars, vanilla and cooled melted butter. Pour the wet ingredients onto the dry batter mixing to form a thick batter. 

Pour the batter into the prepared tin. Tear the cherries in half over the cake sprinkling with the extra tablespoon of caster sugar. Top with the pistachios and bake for 45-50 minutes or until golden brown and a skewer comes out dry

 
Allow to cool for 1 hour before removing from the tin. Dust with icing sugar before serving.

The cake was everything you'd expect from Honey and Co, equal parts simple to make but delicious. I'm sure it would be equally delicious topped with plums with a touch of lemon rind in the batter.

See you all again next week with some more baking from my kitchen. 

Bye for now, 

Jillian