Pistachio Plumcake

Here is a delicious recipe for a Pistachio Plumcake that will satisfy your craving for sweetness and the rich taste of pistachios.

Ingredients

• 200 g of all-purpose flour
• 100 g of unsalted pistachios
• 150 g of room temperature butter
• 150 g of granulated sugar
• 3 medium eggs
• 100 ml of milk
• 1 sachet of baking powder
• Grated zest of 1 untreated lemon
• A pinch of salt

Preparation

1. Finely grind the pistachios in a blender until you get a flour (you can leave some whole for decorating the plumcake).
2. In a bowl, cream the soft butter with the sugar using an electric whisk until you get a frothy mixture.
3. Add the eggs, one at a time, continuing to mix after each addition.
4. Stir in the grated lemon zest.
5. In a separate bowl, mix the flour with the baking powder, salt, and pistachio flour.
6. Combine the dry ingredients with the butter, eggs, and sugar mixture, alternating with milk, until you have a smooth and lump-free batter.
7. Prepare a plumcake mold by lining it with parchment paper or by greasing and flouring it, and pour the batter into the mold.
8. Preheat the oven to 180 °C and bake the plumcake for about 40 minutes or until a toothpick inserted into the center comes out clean.
9. Let the plumcake cool before unmolding and dust it with powdered sugar if desired, or with more pistachio flour for decoration.

Curiosity

The pistachio, rich in beneficial properties, is widely used in Sicilian pastry. Its bright green color gives a lively touch to sweets. In this plumcake, the delicate flavor of the pistachio blends with the softness of the cake, creating a perfect combination for the most refined palates.

If you can’t find unsalted pistachios, you can also use ready-made pistachio paste, adjusting the amount of sugar in the batter according to its sweetness.