Pistachio Plumcake: ideal for breakfast, but also can’t be refused as an afternoon snack. Delicious on its own or even more tempting with some pistachio spread. In short, for pistachio lovers like me, this combo would be a taste paradise. Easy to prepare, all you need is a simple hand whisk, a bowl, and a great desire to bake a fragrant and sweet plumcake.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 163.96 (Kcal)
- Carbohydrates 25.91 (g) of which sugars 12.22 (g)
- Proteins 5.33 (g)
- Fat 4.82 (g) of which saturated 0.67 (g)of which unsaturated 0.65 (g)
- Fibers 1.08 (g)
- Sodium 24.14 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup pistachio flour
- 2 eggs
- 1/2 cup pistachio yogurt
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 packet baking powder for desserts
- to taste powdered sugar
Tools
- Loaf pan
Steps
To prepare the pistachio plumcake, start by taking a bowl and pouring in 2 eggs and the sugar. Beat the two ingredients with a whisk. Add the milk and pistachio yogurt. Mix again.
Now add the flour and incorporate it with the whisk. Lastly, add the pistachio flour and baking powder for desserts. Gently mix everything until you get a homogeneous mixture.
Now take a loaf pan (I used one that is 5 inches x 10 inches), butter and flour the bottom and sides, or alternatively, you can line it with parchment paper. Then proceed to pour the mixture into the pan.
Bake in a static oven, preheated, at 350°F for 40/45 minutes, or in a convection oven at 340°F for 40 minutes. Always do the toothpick test before taking it out.
Once out of the oven, let it cool completely before removing it from the pan.
Dust with powdered sugar if desired.
Storage
The pistachio plumcake keeps covered for a maximum of 2 or 3 days.
