Mini Pistachio Plumcakes with Nesquik Heart
These delightful mini pistachio plumcakes with a creamy Nesquik center are the perfect indulgence for any sweet tooth. With a moist, fragrant pistachio base and a rich, chocolaty heart, they are bound to leave a lasting impression. Ideal for an afternoon treat or as a dessert after a hearty meal, these little cakes bring together the best of both worlds—pistachio and chocolate.
Category: Desserts
Serves: 8
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Difficulty Level: Medium
Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated Pistachio Crumbs | 150g |
| Pistachio Paste | 40g |
| Nesquik (chocolate powder) | 50g |
| All-Purpose Flour | 200g |
| Granulated Sugar | 200g |
| Butter (at room temperature) | 200g |
| Natural White Yogurt | 120g |
| Eggs | 3 |
| Baking Powder | 10g |
| Vanilla Pod | 1 |
| Salt (a pinch) | 1 pinch |
| Butter (for greasing) | As needed |
Instructions:
-
Prepare the Pistachio Mixture:
Begin by placing the softened butter and sugar in the bowl of a stand mixer. Using the whisk attachment, beat them together until light and fluffy. Slice the vanilla pod in half lengthwise and scrape out the seeds. Add these seeds to the butter-sugar mixture, along with the pistachio paste and yogurt. Mix well until fully combined. -
Add the Eggs:
Crack the eggs one by one into the mixture, making sure to mix each egg in thoroughly before adding the next. This will help achieve a smooth batter. -
Incorporate Dry Ingredients:
Sift the all-purpose flour, baking powder, and salt into the bowl, then fold them into the wet ingredients until just combined. The batter should be smooth, thick, and slightly airy due to the whipped butter. -
Prepare the Baking Pan:
Line a 15×10 cm rectangular baking pan with parchment paper, ensuring that the paper covers the bottom and sides. Pour the pistachio batter into the prepared pan, spreading it evenly with a spatula. Sprinkle the Nesquik powder evenly over the top of the batter, ensuring it creates a deliciously gooey center. -
Bake the Pistachio Cake:
Preheat your oven to 170°C (340°F) in static mode or 150°C (300°F) in fan mode. Bake the cake for about 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean, with a bit of moist crumb. The texture should be soft and moist inside, with a light golden crust on top. -
Cool and Cut:
Allow the cake to cool for 15-20 minutes at room temperature. For easier cutting, place the cake in the refrigerator for another 20 minutes. Once cooled, cut the cake into 6×2 cm strips, creating perfect bite-sized pieces. -
Prepare the Mini Plumcake Molds:
Line eight 5.5×8.5 cm mini plumcake molds (with a height of 4 cm) with parchment paper. Lightly butter the sides of each mold. Cut parchment paper into eight 5.5×8.5 cm rectangles for the bottom and strips that are 4 cm tall and 28 cm long for the sides. Press the parchment paper into the molds to avoid wrinkles and ensure a smooth, easy release of the cakes after baking. -
Fill the Molds:
Carefully spoon the pistachio batter into each mold, filling them up evenly until nearly to the top. Press the Nesquik center into the middle of each portion of batter, creating a small chocolate-filled core in each mini cake. -
Bake the Mini Plumcakes:
Preheat the oven to 170°C (340°F) in static mode or 150°C (300°F) in fan mode. Bake the mini plumcakes for about 35 minutes, or 25 minutes in fan mode, until the surface of the cakes begins to turn a light golden brown. A toothpick inserted into the center should come out clean, with just a few moist crumbs. -
Cool and Serve:
Once baked, remove the mini pistachio plumcakes from the oven and let them cool slightly. The cakes should have a soft, moist interior with a slightly crisp outer edge. For a truly indulgent experience, enjoy them warm, or let them cool to room temperature before serving.
Tips and Variations:
- For extra flavor: You can add a touch of almond extract or a few drops of orange zest to enhance the pistachio flavor.
- For a firmer texture: If you prefer a more traditional texture, use a slightly firmer cake batter, or reduce the yogurt quantity slightly.
- Make it gluten-free: Use a gluten-free flour blend to make these mini plumcakes suitable for those with gluten sensitivities.
- Make ahead: These cakes can be stored in an airtight container for up to 3 days, or you can freeze them for longer storage.
These mini pistachio plumcakes with a Nesquik heart are perfect for a snack with your afternoon tea or as a showstopper at your next gathering. The pistachio adds a rich and nutty flavor, while the Nesquik filling delivers a satisfying chocolate surprise that will delight both kids and adults alike. Enjoy these bite-sized treats as a sweet end to any meal or a delicious addition to your dessert spread.
