Plumcake with pistachio

Name: Plumcake with pistachio
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Type 00 flour 1 ½ cup; Sugar 1 cup; Butter ¾ cup; Ground pistachio 1 ¼ cup; Pistachio paste 1.4 oz; Natural plain yogurt ½ cup; Eggs 3; Baking powder 2 ¼ tsp; Vanilla bean 1; Fine salt 1 pinch; Butter to taste

it de fr es br

530

Calories per serving

Vegetarian

Energy Kcal 530
Carbohydrates g 49.7
of which sugars g 30.6
Protein g 10
Fats g 32.3
of which saturated fat g 13.83
Fiber g 3
Cholesterol mg 135
Sodium mg 132

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Average

PRESENTATION

This moist and tender pistachio pound cake is a true delight from Sicily. You know, where pistachios are super, super popular in desserts. Unlike your regular pound cake, this one packs a punch with creamy pistachio paste—something you’ll find in all sorts of Sicilian treats like pistachio gelato or cassata. And look, the paste just blends right in, giving the cake that special green hue and a sweet, nutty flavor. Really keeps you reaching for more. On top, a handful of chopped pistachios adds a crispy layer that’s seriously fun to bite into. Wakes up the simple cake with a bit of crunch. For sure.

A pistachio cake recipe like this is perfect for anyone who wants to keep things laid-back yet unique for breakfast or a snack. It’s got that homemade feel, you know, but with a cool Sicilian twist that makes it different from the usual cakes. And here's the thing, using local pistachio paste really takes the easy pistachio cake to another level. You just can’t get that flavor from anything else. Plus, the texture? A big deal here: every bite is so soft and moist, but then you get these little crispy surprises from the pistachio bits scattered throughout. So so good.

This cake doesn’t need a lot of fancy stuff to taste really good. The natural flavor from the pistachios does all the work. People enjoy this pistachio pound cake with their morning coffee, or just grabbing a slice for an afternoon pick-me-up. It’s the kind of homemade pistachio cake that’s easy to love, especially if you’re into nutty sweets that are a bit different. From its light, golden crumb to the rich, nutty topping, it’s a simple cake recipe that brings a little bit of Sicilian sunshine to any table. Whether you’re savoring it solo or sharing with friends, this cake is sure to become a favorite—capturing the core of Sicilian baking in every bite.

INGREDIENTS

530

Calories per serving

Ingredients for a 12x4x3 inch pan: Type 00 flour 1 ½ cup (200 g); Sugar 1 cup (200 g); Butter ¾ cup (200 g); Ground pistachio 1 ¼ cup (150 g); Pistachio paste 1.4 oz (40 g); Natural plain yogurt ½ cup (120 g); Eggs 3; Baking powder 2 ¼ tsp (10 g); Vanilla bean 1; Fine salt 1 pinch

For greasing the pan: Butter to taste

Preparation

How to prepare Plumcake with pistachio

To prepare the pistachio plumcake, start by taking the vanilla pod, splitting it in two, extracting the seeds, and setting them aside 1; alternatively, you can use a packet of vanillin. Put the room temperature butter together with the sugar in the bowl of a stand mixer fitted with a whisk 2 and mix everything by turning on the machine. With the stand mixer running, also add the vanilla seeds to the butter and sugar mixture, then add the pistachio paste 3 (if you can't find pistachio paste, you can make it yourself by finely grinding peeled pistachios),

the yogurt 4, the eggs one at a time 5, and the salt. When the eggs have mixed into the batter, also add the sifted flour and baking powder 6

and finally the chopped pistachios 7; allow everything to blend until you get a thick and homogeneous mixture 8. If you do not have a stand mixer, you can use a whisk to mix, being careful to add the ingredients gradually to avoid lumps. Butter a 12x4x3 inch plumcake pan (with a capacity of 6 cups) and line it with parchment paper, pressing well against the sides to make the paper adhere on all sides 9.

Pour the batter into the pan 10, leveling it well on the surface with a spatula. Bake in a preheated static oven at 350°F for 50 minutes (or in a convection oven at 320°F for 40 minutes) until the surface of the plumcake is golden 11. Remove the pistachio plumcake from the oven, let it cool slightly, then turn it out onto a serving plate, slice it 12, and enjoy!

Storage

The pistachio plumcake can be stored under a glass dome or in an airtight container at room temperature for 3-4 days. It is possible to freeze the plumcake once baked.

Tip

Tricks for dessert lovers: enrich the batter with a shower of dark chocolate chips or garnish it with a water icing. In both cases, you'll be licking your lips! If, on the other hand, you are pistachio purists, forgo the paste and peel the pistachios one by one, then chop them very finely in a mixer before using.

For the translation of some texts, artificial intelligence tools may have been used.

Plumcake with pistachio

PRESENTATION

INGREDIENTS

How to prepare Plumcake with pistachio

Storage

Tip

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