Pistachio Plumcake Recipe: A Delightful Sweet Treat
Introduction:
If you’re looking for a unique and indulgent dessert, this Pistachio Plumcake is a perfect choice. A moist and flavorful cake, the combination of pistachios, vanilla, and a hint of yogurt creates a balanced sweetness that will captivate your taste buds. It’s easy to make and perfect for sharing with family and friends. With a tender crumb and a rich nutty flavor, this plumcake is bound to be a crowd favorite!
This recipe features a blend of finely chopped pistachios, pistachio paste, and a touch of vanilla bean, which infuses the cake with a warm, earthy aroma. Paired with the creamy texture of yogurt and the softness of butter, this dessert is simple yet sophisticated.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Sugar | 200g |
| Butter | 200g |
| Chopped pistachios (Granella di pistacchi) | 150g |
| Pistachio paste (Pasta di pistacchi) | 40g |
| Natural plain yogurt (Yogurt bianco naturale) | 120g |
| Eggs | 3 |
| Baking powder (Lievito in polvere per dolci) | 10g |
| Vanilla pod (Baccello di vaniglia) | 1 |
| Pinch of salt (Sale fino) | 1 pinch |
| Butter (for greasing) | As needed |
Instructions:
-
Preheat the oven and prepare the baking pan:
Begin by preheating your oven to 180ยฐC (350ยฐF). Take a 30x10x8 cm (1.5 liter capacity) loaf pan and grease it generously with butter. Line the pan with parchment paper, pressing the paper down along the sides to ensure it adheres well to the pan’s surface. This will prevent the plumcake from sticking and make for an easy release after baking. -
Prepare the vanilla:
Take the vanilla pod and slice it down the middle. Use the back of a knife to scrape out the vanilla seeds. Set both the pod and seeds aside for later use in the cake batter. -
Mix the dry ingredients:
In a separate bowl, sift together the all-purpose flour and baking powder to ensure there are no lumps. This also helps incorporate air into the mixture for a lighter texture. -
Cream the butter and sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy. You can use an electric mixer or a stand mixer for this step. The goal is to achieve a creamy texture, which will help the cake rise beautifully. -
Add the eggs one at a time:
Beat the eggs, adding them one at a time into the butter and sugar mixture. Make sure each egg is fully incorporated before adding the next one. This will ensure that the batter remains smooth and consistent. -
Incorporate the pistachio paste and vanilla:
Add the pistachio paste and the scraped vanilla seeds into the mixture. Stir until well combined. The pistachio paste will add richness and a deeper pistachio flavor, while the vanilla provides a sweet, aromatic base. -
Add the yogurt:
Pour in the natural yogurt, stirring to combine. The yogurt will give the cake its moist texture and a slight tang, which balances the sweetness of the sugar and pistachios. -
Add the dry ingredients:
Gradually add the sifted flour and baking powder mixture to the wet ingredients, stirring gently to incorporate. Mix until just combined to avoid overworking the batter, which could result in a dense cake. -
Fold in the chopped pistachios:
Gently fold the chopped pistachios into the batter, ensuring they are evenly distributed throughout. The pistachios will add a delightful crunch and nutty flavor to each bite. -
Pour the batter into the prepared pan:
Pour the finished batter into the prepared loaf pan. Use a spatula to smooth the top and ensure the batter is evenly spread out. -
Bake the plumcake:
Place the pan in the preheated oven and bake for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and have risen nicely. -
Cool and serve:
Once the plumcake is baked, remove it from the oven and allow it to cool in the pan for 10-15 minutes. This helps it set and makes it easier to remove from the pan. Then, carefully lift the cake out of the pan using the parchment paper and transfer it to a wire rack to cool completely. -
Slice and enjoy:
Once the cake has cooled, slice it into thick pieces and serve. The pistachio plumcake is delicious on its own or paired with a cup of coffee or tea.
Tips for the Perfect Pistachio Plumcake:
- Fresh Pistachios: For the best flavor, try to use fresh, high-quality pistachios. If you’re using pre-ground pistachio flour or paste, ensure theyโre from a trusted source to maintain the cakeโs rich, nutty flavor.
- Yogurt Substitute: If you prefer, you can substitute the plain yogurt with sour cream for an even richer texture.
- Storage: Store the plumcake in an airtight container at room temperature for up to 3-4 days. It also freezes well for up to a month, so you can enjoy it later.
- Flavor Variations: For an added twist, try adding a handful of chocolate chips or a drizzle of melted white chocolate on top of the cooled plumcake.
Nutritional Information (per slice):
| Nutrient | Amount per Slice |
|---|---|
| Calories | ~250 kcal |
| Protein | 4g |
| Carbohydrates | 32g |
| Sugars | 20g |
| Fiber | 1g |
| Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 45mg |
| Sodium | 50mg |
| Potassium | 120mg |
This Pistachio Plumcake is a perfect treat for special occasions, or as an afternoon snack to pair with a cup of coffee. Its balanced sweetness and delightful pistachio flavor make it a standout dessert that will surely impress your guests. Whether you’re baking it for a gathering or simply enjoying a slice at home, this cake is a crowd-pleaser every time!
For more delectable and creative dessert recipes, visit Love With Recipes and discover a world of sweet inspirations!
