This pistachio yogurt plumcake originates from a special memory. As a child, whenever we visited my grandparents, my grandmother would bake a different cake for breakfast every Sunday. One of my favorites was her soft plumcake, which she would vary each time with new and delicious ingredients. One morning, returning from the market, she gave me a bag of fresh pistachios and said: “Today we’re doing something different.” Together, we added yogurt and a bit of crunchy crumb on top. The result was surprising: a cake that smelled of love and shared all the sweetness of our Sundays together. Back then, yogurt was only natural, but it was just as good. Today, yogurt is also pistachio-flavored, and it seems a good opportunity to enrich my favorite plumcake, although sometimes I also make the Nutella and Almond Plumcake. But every time I make this yogurt plumcake, it feels like I’m back in that kitchen, with the aroma of freshly toasted pistachios and the joy of creating something special with the people I love.
If you like sweets, you can also look at:
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 3/4 cup cornstarch
- 3 eggs
- 1 1/4 cups sugar
- 3/4 cup pistachio yogurt
- 3/4 cup sunflower oil
- 3.5 oz milk chocolate (chopped or in pieces)
- 1.5 tbsps baking powder (for sweets)
- 1 tbsp butter
- 1 tbsp pistachios (chopped)
- 1 tbsp butter
- 1 tbsp all-purpose flour
Preparation
To prepare the plumcake, start by whisking the sugar and the eggs into a foam in the bowl of a stand mixer (or use a hand mixer if you don’t have one).
Add the oil, the pistachio yogurt (but you can use your preferred flavor) and continue to work the mixture.
Then gradually add the previously sifted flour, cornstarch, and baking powder, until fully incorporated.
Finally, for those with a sweet tooth😋, add the chocolate and mix until well combined.
Pour the mixture into a previously buttered and floured loaf pan, finish with some strips of butter and bake in a preheated oven at 340°F for about 40 minutes. To check if the cake is done, after about 40 minutes, insert a steel or wooden skewer into the plumcake. If it comes out dry, it is done. If the skewer comes out with batter on it, continue baking.Let it cool on a wire rack before eating.
Storage and Tips
The pistachio yogurt plumcake can be stored under a glass dome for 2-3 days, or it can also be frozen.
If during baking the plumcake surface starts to darken too much, cover the pan with a sheet of aluminum foil and continue baking.
If during baking the plumcake surface starts to darken too much, cover the pan with a sheet of aluminum foil and continue baking.
