Cherry, pistachio and coconut cake

This is one of those amazing cakes where you say to your friend, …”can you PLEASE give me the recipe!!!” My friend made it for my birthday and we re-made it for Cloé’s birthday as a gluten free cake. we are getting pretty good at adapting any recipe now.

It was made originally as a round cake for and we decided to make it as a log. Either way it is amazing. it looks fantastic with the green of the pistachios and red of the cherries, but you can use whatever fruit and nut combination that works for you. When we made it we couldn’t find mahleb anywhere and it still tasted great. So if you want a fail safe cake for any occasion, try this  one. We served it with yoghurt.

Original recipe (with gluten and sugar free alternatives)

100g sugar, plus 20g for topping (replaced with xylitol)
90g light brown sugar (replaced with xylitol)
180g ground almonds
30g ground pistachios
45g desiccated coconut
50g self-raising flour (we replaced with Quinoa flour)
a pinch of salt
1 tsp ground mahleb
150g butter, melted
3 eggs
300g cherries
50g roughly chopped pistachios for the topping


Preheat the oven to 190 deg. C and lightly grease a 22cm ring cake tin with butter.

Mix all of 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 stones from the cherries with a cherry stoner or by hand allowing the juice to add colour to the cake. Drop the pitted cherries and the remainder pistachios onto the top of the batter. Bake for 25- 30 minutes until the cake between the cherries is golden. The cherries will make the cake quite moist on top.

Allow the cake to cool in the tin, as it needs time to settle. Gently remove by running a knife around the edges. Cover it well and it can keep in the fridge for about a week. (Doubt if that is possible!) Best to eat at room temperature rather than cold out of the fridge.  Enjoy!