Naturally delicious real food.

Plum and pistachio cake

A superb cake that can easily double as a dessert with a dollop of creme fraiche or yogurt and almost seems to improve from being kept for a few days.

If you can’t get hold of plums, although they do seem to be in the shops nearly year round ( horribly mine at Christmas came from South Africa – sorry food miles count!) , you could substitute with figs.

There is a little flour in the mix so not wheat free but the higher than normal proportion of ground almonds, coconut and chopped pistachios do make this a really moist and nutty cake.

Hope you enjoy it xxx

Plum and pistachio cake

Serves 10

  • 75g caster sugar
  • 50g light brown sugar
  • 180g ground almonds
  • 75g roughly chopped pistachios
  • 50g desiccated coconut
  • 50g self raising flour
  • pinch of salt
  • 2 tsp ground cinnamon
  • 150g melted butter
  • 3 eggs
  • Topping
  • 6 plums
  • 50g roughly chopped pistachios
  •  40g light brown sugar
Grease a 22cm cake tin and line the base with silicon
Oven 180oc
  • Combine all the dry ingredients and then whisk in butter and eggs
  • Put in tin and decorate with plums which have been each cut into eighth slices.
  • Sprinkle over the top 50g chopped pistachios and 40g brown sugar
  • Bake for about 40mins – til a skewer comes out clean xx

This cake will keep for several days in a tin

 

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.