Pistachio Plumcake


Category
Pistachio Plumcake Recipe
Yields1 Serving
 3 eggs
 180 g sugar
 200 g flour
 50 g flour of pistachio
 1 sachet of baking powder
 170 g Greek yoghurt
 60 g milk
 60 g peanut oil
 50 g grains of pistachio
 12 teaspoons of cream of pistachio Pistì
1

Preheat the oven to 170° static. Beat the eggs with the sugar until light and fluffy and triple in volume. Add the yoghurt, oil and milk and continue to mix. Add the sifted flour with baking powder, the pistachio and the pinch of salt, mix briefly until the mixture is smooth. Add some of the crumbs to the dough and leave some for the final decoration.

Line a 28 cm cake tin with baking paper and pour in the dough, add the teaspoons of cream to the pistachioMake a slight variegation with a stick. Decorate with the remaining crumbs. Run the blade of a knife across the surface of the plumcake, along its entire length, back and forth 2-3 times. This will allow the plumcake to form the classic 'dome'. Bake in a preheated oven for about 50-55 minutes, always do the toothpick test before unmoulding, it must come out completely dry. Let cool well on a wire rack and serve.

Ingredients

 3 eggs
 180 g sugar
 200 g flour
 50 g flour of pistachio
 1 sachet of baking powder
 170 g Greek yoghurt
 60 g milk
 60 g peanut oil
 50 g grains of pistachio
 12 teaspoons of cream of pistachio Pistì

Directions

1

Preheat the oven to 170° static. Beat the eggs with the sugar until light and fluffy and triple in volume. Add the yoghurt, oil and milk and continue to mix. Add the sifted flour with baking powder, the pistachio and the pinch of salt, mix briefly until the mixture is smooth. Add some of the crumbs to the dough and leave some for the final decoration.

Line a 28 cm cake tin with baking paper and pour in the dough, add the teaspoons of cream to the pistachioMake a slight variegation with a stick. Decorate with the remaining crumbs. Run the blade of a knife across the surface of the plumcake, along its entire length, back and forth 2-3 times. This will allow the plumcake to form the classic 'dome'. Bake in a preheated oven for about 50-55 minutes, always do the toothpick test before unmoulding, it must come out completely dry. Let cool well on a wire rack and serve.

Plumcake with Pistachio
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Pistì - Antichi Sapori dell'Etna S.r.l.
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