Plum and pistachio cake
This plum-pistachio cake is a unique combination of a crisp, buttery base, a delicate pistachio-almond filling, and juicy, slightly tart plums. This cake is a variation on the classic English Bakewell tart, but is lighter and fluffier. Furthermore, instead of the traditional jam layer, it's topped with fresh plums.
Ingredients for shortcrust pastry:
- 150 g wheat flour 1 cup (250 ml)
- 100g butter, cold and diced 7 tablespoons (15ml each)
- 1 egg yolk, from a large egg 20 g
- 40 g powdered sugar 4 ½ tablespoons (15 ml each)
- a pinch of salt
Sift the flour, add the butter, and quickly chop it with a knife until the dough resembles crumbs. Add the egg yolk, sugar, and salt, and quickly knead the dough (you can also mix it in a food processor). Form the dough into a ball, flatten it slightly, wrap it in plastic wrap, and chill in the refrigerator for at least 60 minutes.
Grease a 20 cm square baking tin with butter and line it with baking paper.
After removing the dough from the refrigerator, roll it out, then transfer it to the baking tin and line the base with it. Smooth the surface and prick with a fork. Pre-bake at 180°C (convection) for 15-17 minutes or until lightly golden brown.
Ingredients for the plum and pistachio filling:
- 80 g wheat flour 8⅔ tablespoons of 15 ml capacity
- ¾ teaspoon baking powder 3 g
- a pinch of salt
- 150 g butter 11 tablespoons of 15 ml each
- 140 g of fine baking sugar ½ cup (250 ml) + 2 tablespoons (15 ml)
- freshly grated peel of 1 organic lemon
- 3 large eggs 1 egg 63–73 g
- 40 g ground almonds ⅓ cup (250 ml)
- 40 g ground pistachios ¼ cup (250 ml)
- 6 plums, pitted, each cut into 6 pieces
All ingredients should be at room temperature.
Place the butter, sugar, and lemon zest in the bowl of a stand mixer. Beat until just combined, not fluffy. Add the eggs one at a time, beating until just combined after each addition. Sift the flour and baking powder directly into the beaten ingredients, then add the salt, ground almonds, and pistachios. Mix until combined.
Spread the prepared filling over the baked crust and smooth it out. Arrange the plum slices on top.
Bake at 160°C (350°F) fan-forced for approximately 40-45 minutes, until golden brown. It's normal for the plums to sink into the batter. Remove from the oven and let cool.
Before serving, sprinkle with additional powdered sugar. Slice and serve.
Enjoy your meal!
Recipe source – “Baking and the Meaning of Life” by Helen Goh.
