Chocolate Swirled Pistachio Plumcake

Here is a tasty recipe for a Chocolate Swirled Pistachio Plumcake with an Italian touch. It is a delightful dessert combining the delicate flavor of pistachios with the indulgence of chocolate.

Ingredients

• 200 g of all-purpose flour
• 200 g of sugar
• 150 g of soft butter
• 100 g of unsalted pistachios
• 3 large eggs
• 100 ml of whole milk
• 1 packet of baking powder
• 100 g of dark chocolate
• A pinch of salt
• Vanilla extract (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F) and butter and flour a plumcake tin.
2. Finely chop the pistachios in a food processor or blender. Some can be left slightly coarser to add crunch.
3. Melt the chocolate using a bain-marie or microwave and let it cool down slightly.
4. Whip the soft butter with the sugar until you get a light and foamy cream.
5. Add the eggs, one at a time, fully incorporating each before adding the next.
6. Stir in the chopped pistachios, mixing gently.
7. Add the sifted flour, baking powder, and a pinch of salt to the mixture, alternating with the milk. If you like, you can add a drop of vanilla extract for an extra aroma.
8. Pour half of the batter into the plumcake tin.
9. Pour the melted chocolate over the batter in the tin, then cover with the remaining pistachio batter. With a knife, create circular movements to create a marbled effect.
10. Bake for about 40-45 minutes, or until a skewer inserted in the center of the plumcake comes out clean.
11. Remove the plumcake from the oven and let it cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.

Curiosità

Pistachio is much loved in Italian pastry, especially in southern regions such as Sicily, where Bronte pistachios are considered among the best in the world for their superior quality and distinctive flavor.

Serve your Chocolate Swirled Pistachio Plumcake in slices for a snack or as an elegant end to a meal. Enjoy your meal!