Pistachio Marble Chocolate Loaf Cake
- Vegetarian
- Energy Kcal 1169
- Carbohydrates g 121.5
- of which sugars g 83
- Protein g 18.3
- Fats g 67.7
- of which saturated fat g 35.37
- Fiber g 2.8
- Cholesterol mg 294
- Sodium mg 116
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 8
- Cost: Low
PRESENTATION
So, here's the deal: Plumcake al pistacchio is this amazing Sicilian treat that's moist and soft, bursting with colors that make every slice look seriously special. Sicily? They’re really into pistachios. And this cake shows it off like nothing else. For real, the layers of plumcake al pistacchio and chocolate look beautifully marbled, making it not just tasty but also a visual feast—can't go wrong.
The magic? It lies in using traditional pistachio cream, which is a big deal in Sicily. They often spread it on bread or use it in sweets. It brings a rich, nutty flavor that stands out, especially when mixed with dark chocolate streaks. Some folks even whip up a homemade pistachio spread, which really really amps up that creamy texture, making it feel even more authentic. This isn’t just any loaf—it's a plumcake variegato that’s both eye-catching and comforting. Pretty much captures the essence of Sicilian sweets.
This plumcake al cioccolato version? Totally a hit for breakfast or a quick snack. And look, it’s easy to see why. The way the flavors mix gives you something different with every bite—one moment you’re enjoying that tender pistachio section, the next you get a burst of chocolatey goodness. And listen, in Sicily, some people swap in yogurt for a lighter feel or add fruit if they want something fresh with their cake. Which is great.
The look? A real showstopper. Those golden and green swirls with dark chocolate lines just pop when you slice it. Some home bakers even turn it into a roll cake for extra flair. Thing is, no matter how you cut it, a ricetta plumcake like this brings some energy to the table, mixing the sweet and nutty flavors in a way that sticks with you. Perfect for when you want something homemade but with that wow factor you get in Sicilian desserts. So whether you’re indulging solo or sharing with friends, this cake is sure to impress.
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- INGREDIENTS
- Ingredients for a 12x4x3 inch loaf pan
- Pistachio cream 2.5 oz (70 g)
- Pistachio paste 2 tbsp (30 g)
- Dark chocolate 3.5 oz (100 g)
- Type 00 flour 1.6 cups (200 g)
- Sugar ¾ cup (150 g)
- Eggs 3
- Condensed milk ½ cup (120 g)
- Butter 0.9 cup (200 g) - (at room temperature)
- Vanilla bean 1
- Baking powder 2 tsp (10 g)
- Fresh liquid cream 2 tbsp (30 ml)
How to prepare Pistachio Marble Chocolate Loaf Cake
To prepare the pistachio marbled chocolate loaf cake, take the vanilla pod, cut it lengthwise with a small knife, open it, and scrape out the seeds 1. Put the sugar 2 together with the room temperature butter 3 in the bowl of a stand mixer equipped with a whisk and mix everything by starting the machine.
Add the vanilla bean seeds 4 to the creamy butter and sugar mixture and then the condensed milk 5; then add the eggs one at a time 6 followed by the salt.
When the eggs are combined with the mixture, add the sifted flour and baking powder one tablespoon at a time 7; continue with the stand mixer, scraping down the ingredients with a spatula 8, then let everything blend until you get a thick and homogeneous mixture. At this point, divide the mixture you have obtained into two equal parts, placing them in two bowls 9.
Proceed now with preparing the first mixture; roughly chop the dark chocolate with a knife and then melt it in a double boiler in a small bowl or a smaller saucepan, ensuring that the water underneath does not come into direct contact with the bottom of the container 10. When the chocolate is completely melted, let it cool and then add it to one of the two mixtures 11; mix well with a spatula 12 and set aside.
Then move on to the second mixture; put the cream and pistachio paste in a small bowl 13, stirring with a teaspoon, and in the meantime, heat the fresh cream in the microwave for 1 minute. When the cream is warmed, pour it into the cream and pistachio paste mixture 14, blending the ingredients well 15.
Then add the pistachio mixture to the remaining second mixture 16: at this point, you will have obtained two mixtures of the same consistency (if not, you can add a little milk), one with dark chocolate and the other with pistachio 17. Butter a 12x4x3 inch loaf pan (with a capacity of 1.5 L) and line it with parchment paper, pressing well on the sides to adhere the paper on all sides 18.
Place the chocolate and pistachio mixtures in two piping bags without a nozzle 19; place them against each other 20, and, holding them tightly together with your hands, fill the pan in a zigzag pattern with the batter to achieve the marbled effect 21. Once the first layer is complete, proceed again by reversing the colors.
Once the batter is finished 22, bake in a preheated static oven at 338°F for 70 minutes (or in a convection oven at 302°F for 60 minutes) until the surface of the loaf cake is golden 23. Remove the pistachio marbled chocolate loaf cake from the oven, let it cool slightly, then remove it from the mold; slice it 24 and serve.