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Plum and Pistachio Cake | mylittlelarder.com

Plum and Pistachio Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author My Little Larder

Ingredients

  • 1/2 cup shelled pistachios plus 3 Tbsp for on top and 2 Tbsp for garnish
  • 1 cup flour
  • 3/4 cup caster sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • fine zest of 1 orange
  • 1/2 cup milk
  • 1/4 vegetable oil e.g. rice bran, canola, grape seed, etc.
  • 1 large egg
  • 1 tsp vanilla extract
  • 5 plums halved and pitted
  • 2 Tbsp butter

Instructions

  1. Preheat oven to 180C/350F bake (160C/320F fan-bake). Grease and flour a 25cm (10in) springform cake tin. This cake batter is quite sticky so I find it difficult to spread in the cake tin if it is lined therefore I recommend you use a springform tin that has been greased and floured (see note).
  2. Place 1/2 cup pistachios in a food processor and process until they resemble fine breadcrumbs (don’t over process or you might make pistachio butter!).
  3. In a large bowl sift together flour, sugar, baking powder and cinnamon. Add orange zest and ground pistachios and stir to combine.
  4. In a separate bowl (or large jug) lightly whisk together milk, oil, egg and vanilla. Make a well in the centre of the dry ingredients and add the wet ingredients. Stir to combine.
  5. Spoon the mixture into the cake tin. Sprinkle over 3 Tbsp of roughly chopped pistachios. Arrange halved plums on top of batter and divide butter into small knobs and scatter over the plums.
  6. Place in the oven and bake for about 40-45 minutes or until cake is cooked and a skewer comes out clean when inserted into the cake.
  7. Allow cake to cool in tin for 10 min then transfer to a wire cooling rack.
  8. Roughly chop remaining 2 Tbsp pistachios and scatter over the cake.
  9. Serve warm or cold with a dollop of yoghurt or mascarpone. Best eaten on the day however will keep up to 2 days in an airtight container.

Recipe Notes

Note: To grease and flour a cake tin first rub the entire inside of the cake tin with butter or alternatively brush with melted butter using a pastry brush. Then sprinkle in about 2 heaped Tbsp of flour and keep turning and tapping the cake tin until all of the inside sides are covered with flour. Tip out any excess flour.