Plum Cake Recipe With Pistachios Recipe- Step by Step Guide This simple plum cake recipe from my friend Andy Baraghani’s new book, The Cook You Want to Be, is the best way to say goodbye to summer. You’ll love how soft, light, and moist it is! It goes well with ice cream or even labneh for brunch. Plum cake is my favourite homemade dessert to take me out of summer and into fall.
Plum Cake Recipe With Pistachios Recipe- Step by Step Guide
You should try this plum cake recipe from my friend Andy Baraghani’s new cookbook, The Cook You Want to Be. It’s simple and only needs eight ingredients, most of which you probably already have. It was hard to choose just one recipe from Andy’s book, but this cake won in the end!
Ingredients :
- ½ cup shelled pistachios, or blanched almonds
- 1 cup granulated sugar, divided
- ½ cup unsalted butter, room temperature, cubed
- 1Â egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 pound plums, pitted and torn or sliced
- 3 tablespoons turbinado sugar, optional
Also See:  Sea Salt Brownie Brittle Recipe – learn like a pro
Instructions
- Butter and flour a 9-inch springform pan just a little. Or you could just use parchment paper to line the pan.
- If you don’t have a springform pan, you can use a cake pan instead. If you do that, leave extra parchment paper overhanging the sides of the pan so the cake is easy to remove.
- Put the pistachios and 1 tablespoon of granulated sugar in a food processor. Pulse the mixture a few times until it looks like green sand.
- Combine the butter and the rest of the sugar and pulse until everything is well mixed. Add the egg, buttermilk, and vanilla.
- Pulse again, and use a rubber spatula to scrape down the sides a few times to make the mixture smooth.
- Mix the flour, baking powder, and kosher salt together in a medium-sized bowl using a whisk. Mix in half of the flour mixture and pulse a few times.
- Add the rest of the flour mixture and pulse just until everything is smooth. Use the spatula to smooth out the top of the batter after you move it into the pan.
- Press the plums into the batter just a little, then put it in the fridge for 30 minutes to cool down. Warm the oven up to 350 degrees F.
- Add the turbinado sugar to the batter and spread it out. A paring knife stuck in the middle of the cake should come out clean after 45 to 50 minutes of baking.
- The edges should be a deep golden brown colour. Place the pan on a wire rack and let it cool for 5 minutes. Then cut it into pieces and serve.
Nutrition :
- Calories:Â 339.8 kcal
- Carbohydrates:Â 49.1 g
- Protein:Â 4.7 g
- Fat:Â 14.7 g
- Saturated Fat:Â 6.6 g
- Polyunsaturated Fat:Â 2.1 g
- Monounsaturated Fat:Â 4.9 g
- Trans Fat:Â 0.4 g
- Cholesterol:Â 40.9 mg
- Sodium:Â 299.5 mg
- Potassium:Â 189.6 mg
- Fiber:Â 1.9 g
- Sugar:Â 29 g
- Vitamin A:Â 489.6 IU
- Vitamin C:Â 4.7 mg
- Calcium:Â 58.7 mg
- Iron:Â 1.6 mg
Note :
You can make the cake up to three days ahead of time. Let it cool all the way down before putting it in a cake stand or airtight container to keep it at room temperature.
Ideas for serving: You can eat this plum cake by itself with a hot drink, or you can put ice cream or labneh on top of it.
After dinner, what to do: Leftovers can be kept at room temperature for three days in a container that doesn’t let air in. The cake can also be kept in the fridge for up to 5 days.
How to freeze something: If you want to keep the cake fresh, double-wrap it in plastic wrap or foil. You can freeze it as is, or you can put it in a freezer-safe bag to keep it safer. You can freeze the cake for up to three months without any problems.
