This Spumoni Cake recipe brings the classic Italian gelato flavors of pistachio, cherry, and chocolate into a delightful cake form. Perfect for celebrations or as a sophisticated dessert, this cake combines rich layers with the nostalgia of traditional Spumoni. It's a testament to Italian culinary innovation and a must-try for dessert lovers.
Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
In a bowl, mix together the ground pistachios, flour, baking powder, and salt.
In a separate bowl, beat the eggs and sugar until light and fluffy. Gradually add the oil, milk, and vanilla extract, mixing until well combined.
Slowly incorporate the dry ingredients into the wet mixture until just combined.
Divide the batter into three equal parts. Mix melted chocolate into one part and chopped cherries into another, leaving the third part plain.
Pour the chocolate batter into the prepared pan, followed by the plain batter, and then the cherry batter. Use a knife to swirl the batters together gently.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache, heat the heavy cream until it begins to simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth.
Pour the ganache over the cooled cake, spreading evenly. Allow to set before serving.
Notes
For a gluten-free version, substitute all-purpose flour with your preferred gluten-free flour blend.
If cherries are not in season, maraschino cherries or frozen cherries can be used as an alternative.
The cake can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
Allow the cake to come to room temperature before serving for the best flavor and texture.
Keyword Cherry, Chocolate, Italian Dessert, Pistachio, Spumoni Cake