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Plum and pistachio cake is a wonderful combination of crisp, buttery pastry, delicate pistachio and almond filling, and juicy, slightly tart plums. The cake is a variation on the classic English Bakewell tart, but it is lighter and fluffier. Instead of the traditional layer of jam, it features fresh plums. Their tartness balances the sweet, nutty richness of the filling beautifully. The recipe\u2019s author, Helen Goh, suggests that the plums can be replaced with apricots, raspberries or cherries. I highly recommend it \u2013 the cake is absolutely delicious!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 150 g plain flour<\/li>\n
• 100 g butter, cold and cut into cubes<\/li>\n
• 1 egg yolk, from a large egg<\/li>\n
• 40 g icing sugar<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Sift the flour, add the butter and quickly chop together with a knife until the mixture resembles crumble. Add the egg yolk, sugar and salt and quickly knead the dough together (you can also mix the ingredients in a food processor). Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 60 minutes.<\/p>\n

  Grease a 20 cm square tin with butter and line with baking paper.<\/p>\n

  Remove the pastry from the fridge, roll it out, then transfer it to the tin and use it to line the base. Level the surface and prick all over with a fork. Prebake at 180\u00b0C (fan oven) for 15\u201317 minutes, or until lightly golden.<\/p>\n

  Ingredients for the plum and pistachio filling:<\/span><\/p>\n

  \n
  • 80 g plain flour<\/li>\n
  • \u00be tsp baking powder<\/li>\n
  • a pinch of salt<\/li>\n
  • 150 g butter<\/li>\n
  • finely grated zest of 1 unwaxed lemon<\/li>\n
  • 3 large eggs<\/li>\n
  • 40 g ground almonds<\/li>\n
  • 40 g ground pistachios<\/li>\n
  • 6 Italian plums, stones removed and each cut into 6 pieces<\/li>\n<\/ul>\n

    All the ingredients should be at room temperature.<\/p>\n

    Place the butter, sugar and lemon zest in the bowl of a stand mixer. Beat just until combined, but not until light and fluffy. Add the eggs one at a time, beating until combined after each addition. Sift the plain flour and baking powder directly into the mixture, add the salt, ground almonds and pistachios. Mix until combined.<\/p>\n

    Spread the prepared filling over the pre-baked pastry base and level the surface. Arrange the pieces of plum on top.<\/p>\n

    Bake at 160\u00b0C (fan) for approximately 40\u201345 minutes, until golden brown. The plums will sink into the cake \u2013 this is perfectly normal. Remove from the oven and leave to cool.<\/p>\n

    Before serving, you can dust with additional icing sugar. Slice and serve.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    Plum and pistachio cake is a wonderful combination of crisp, buttery pastry, delicate pistachio and almond filling, and juicy, slightly tart plums. The cake is a variation on the classic English Bakewell tart, but it is lighter and fluffier. Instead of the traditional layer of jam, it <\/p>\n","protected":false},"author":1,"featured_media":19209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24,21,34],"tags":[136,94,164,329],"duration":[],"tag_group":[],"class_list":["post-19208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bars-slices","category-fruit-cakes","category-shortcrust-cakes","tag-almonds","tag-lemon-lime","tag-pistachios","tag-plum"],"acf":[],"yoast_head":"\n