This Vanilla Cherry Pistachio Cake is easy to make and pairs well with tea/coffee. Or else, serve a slice with a scoop of ice-cream for dessert.
Before I start, all the ingredients were at room temperature.
Preheat oven to 170 degrees C. Mix milk and vinegar, keep aside for 5 mins.
In a bowl mix all the dry ingredients (flour and baking powder).
In another bowl mix oil and sugar, add in the egg and vanilla essence, whisk well. Add milk + vinegar mixture into this, mix again.
Now add the wet ingredients to the dry ingredients and whisk gently to form a lump-free batter.
Pour the batter into a greased 8″ tart pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Spread the cherries and the pistachios on top.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool the baked cake in the tart pan itself. When cooled cut the Vanilla Cherry Pistachio Cake into slices & serve.