The Filled Plumcake with Pistachio Cream is definitely a truly delicious dessert, especially if you prepare the Pistachio Cream with your own hands. It will certainly take some extra time, but the result will be significantly better than an industrial cream. Perhaps you can make it a few days in advance (it keeps well in the fridge), and use it later to fill this and other sweet preparations. A simple and quick recipe that will be perfect for breakfast, snack, or even after meals. If you don’t like pistachio cream, you can always change it, putting what you prefer.
If you like pistachios, then don’t miss the next recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 120 g sugar
- 100 ml extra virgin olive oil
- 1 3/4 cups whole wheat flour
- Half packet baking powder
- 1 tbsp pistachio grains
- 3 heaping tablespoons pistachio cream
- to taste powdered sugar for decoration
Tools
- Plumcake molds 10 x 4 x 2.75 inches
- 1 Bowl
- 1 Electric whisk
How to prepare the Filled Plumcake with Pistachio Cream
Start your preparation by pouring the whole eggs and sugar into a bowl and whisking with an electric mixer until you get a light and fluffy mixture.
Add the extra virgin olive oil, flour, and baking powder and mix all the ingredients.
Place the pistachio grains at the bottom of the plumcake mold and pour only half of the batter over it. In the center of this, then place the pistachio cream without spreading it over the entire surface.
Cover with the rest of the batter, smoothing well not only with the spatula but also with small taps. Place inside the preheated oven at 350°F, and let bake for 30/35 minutes.
Once the plumcake is cooked, let it cool slightly, turn it over, remove it from the mold and let it cool on a cake rack, so it loses all the moisture.
Serve your Filled Plumcake with Pistachio Cream in slices, but not before sprinkling it with powdered sugar.
Advice, variations, notes, and storage
You can store the plumcake for a few days, but inside a bread bag or a glass cake stand.
If you don’t like pistachio cream, fill it with what you like best, even custard, jam … because it will surely be delicious.
I recommend letting it cool well before cutting it, otherwise you risk it breaking a bit, just as it happened to me.
I had to do it sooner, due to time, photo, and video constraints.
