Two-flavor plumcake with pistachio and orange

Name: Two-flavor plumcake with pistachio and orange
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Eggs (medium) 5; Type 00 flour 2 ¼ cups; Baking powder 1 ¼ tsp; Fine salt 1 pinch; Butter (softened) ¾ cup; Sugar 1 ¼ cup; Pistachio paste ½ cup; Whole milk 0.083 cup; Dark chocolate chips 2 oz; Oranges juice and zest 1; Potato starch 0.625 cup; Type 00 flour 0.7 oz; Dark chocolate chips 1.75 oz; Dark chocolate 70% 10.5 oz; Fresh liquid cream ¾ cup; Ground pistachio 3 tbsp

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921

Calories per serving

Vegetarian

Energy Kcal 921
Carbohydrates g 105.8
of which sugars g 65.5
Protein g 15.4
Fats g 48.5
of which saturated fat g 24.47
Fiber g 3.7
Cholesterol mg 190
Sodium mg 210

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 8

PRESENTATION

Plumcake al pistacchio e arancia is a real gem of a breakfast treat from Sicily. It brings together two beloved Italian goodies: sweet, tender orange and rich, nutty pistachio. Really good stuff. This cake is all about capturing the essence of Sicilian cuisine with its beautifully marbled look—seriously impressive when sliced. And look, Italians love using fresh orange zest to add a zesty, almost tangy flavor. Plus, the pistachio? It gives a nutty punch that's just unmistakable.

But it's not just about taste. Nope. The thick layer of ganache on top makes it extra tempting, giving you that showy vibe perfect for a fancier breakfast or brunch. This ricetta plumcake bigusto reflects Italian dessert traditions, especially in Sicily, where pairing unexpected flavors is, frankly, cherished.

Whether it's the weekend or just a day when you want to elevate snack time, this dolce al pistacchio e arancia is spot on. Each piece is soft and moist, and the marbled colors make every slice look super appealing. Some regions in Sicily even sprinkle extra pistachios on top for that added crunch. So, so good. The aromatic orange keeps it fresh and light, ensuring it never feels too heavy.

This dolce soffice al pistacchio is fantastic with a hot drink—just perfect for guests. With the orange and pistachio combo, plus the cool ganache topping, this plumcake bicolore sparks conversation and feels fancy yet totally homemade—the kind of dolce fatto in casa that has everyone reaching for a second slice before you know it. And the unique blend of flavors and textures? For real, it’s a wonderful representation of Sicilian baking, truly capturing the heart of Italian culinary artistry. You know?

INGREDIENTS

921

Calories per serving

Ingredients for a 11x4.5 inch mold: Eggs 5 - (medium); Type 00 flour 2 ¼ cups (280 g); Baking powder 1 ¼ tsp (6 g); Fine salt 1 pinch; Butter ¾ cup (200 g) - (softened); Sugar 1 ¼ cup (250 g)

for the pistachio batter: Pistachio paste ½ cup (100 g); Whole milk 0.083 cup (40 g); Dark chocolate chips 2 oz (50 g)

for the orange batter: Oranges 1 - juice and zest; Potato starch 0.625 cup (80 g); Type 00 flour 0.7 oz (20 g); Dark chocolate chips 1.75 oz (50 g)

for the chocolate ganache: Dark chocolate 70% 10.5 oz (300 g); Fresh liquid cream ¾ cup (170 g)

for garnish: Ground pistachio 3 tbsp (20 g)

Preparation

How to prepare Two-flavor plumcake with pistachio and orange

To make the two-flavor pistachio and orange plumcake, flour the chocolate chips and place them in the freezer for about 2 hours. In a stand mixer with a whisk attachment, place the eggs and sugar 1, start the machine, and whip until you get a light and fluffy mixture 2. Add the sifted flour and baking powder, one tablespoon at a time 3,

salt 4, and finally the softened butter, one piece at a time 5, waiting for the previous piece to be absorbed before adding another. When the batter is smooth and homogeneous, turn off the mixer. Divide the mixture into two bowls 6 (about 14 oz each)

In one bowl, add the pistachio paste 7, milk 8, and 1.75 oz of chocolate chips 9, gently mix with a spatula to combine the mixture

In the other bowl with the batter, add the orange juice 10, grated zest 11, and chocolate chips 12

and potato starch 13. Mix gently and then pour the two mixtures into two piping bags without nozzles. Then place these two bags into a larger bag that can contain them 14, butter and line with parchment paper a loaf pan of 11 x 4.5 inches, fill the mold by squeezing the two mixtures, you will get a two-color batter 15.

When you have finished squeezing the two batters 16, bake the plumcake in a preheated static oven at 340°F for 60 minutes (or in a fan oven at 300°F for 50 minutes). Once baked, remove from the oven 17 and let it cool slightly, then unmold onto a wire rack and let it cool completely. Prepare the ganache: chop the dark chocolate 18

heat the cream in a saucepan until it reaches a boil, and pour in the chopped chocolate 19. Stir to melt the chocolate and obtain a smooth cream 20. Pour the ganache over the plumcake, being careful to place a plate under the rack to collect the excess cream 21.

When the entire plumcake is covered with the ganache 22, transfer the plumcake to a serving plate and decorate the surface with pistachio crumbs 23. The two-flavor pistachio and orange plumcake is ready to be enjoyed 24.

Storage

Store the plumcake under a glass dome for a couple of days. You can freeze it without the coating.

Advice

To achieve a perfect marbled effect, the two parts of the batter should have as similar a consistency as possible. Thicken or thin the batters with starch or milk to obtain similar textures.

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