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Plum Pistachio Lemon Cake - The Brick Kitchen
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Plum, Pistachio & Lemon Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Nutty, not-too-sweet and studded with juicy plums. Top with a lemon glaze and serve with a dollop of thick greek yogurt. Adapted from Ottolenghi

Author: Claudia Brick
Ingredients
  • 185 g butter, at room temperature (6.5 oz)
  • 1 cup caster sugar (220g / 7.75 oz)
  • 4 eggs
  • 1/2 tsp vanilla
  • 1 teaspoon baking powder
  • 120 g ground almonds (4.25 oz /1 1/4 cup)
  • 120 g pistachios (4.25 oz / 1 cup)
  • 90 g plain flour (3.25oz) / 3/4 cup
  • finely grated zest 1 lemon
  • 10-12 ripe plums , halved and stoned
Lemon Glaze:
  • 1/2 cup icing sugar
  • 1-2 tbsp fresh squeezed lemon juice
To serve
  • 1/4 cup roughly chopped pistachios for topping
  • Thick greek yogurt to serve
Instructions
  1. Preheat oven to 175°C, and grease and line a 23cm springform cake tin with baking paper.
  2. In a food processor or blender, blitz the pistachios to a fine meal (see photo for texture).
  3. Cream butter and caster sugar in a stand mixer until light and fluffy. Add eggs, one at a time, beating until well combined. Fold through the ground almonds, finely ground pistachios, all-purpose flour, baking powder, vanilla and lemon zest.

  4. Pour the batter into the tin and smooth the surface. Top with plum halves, cut side up (even though one of the photos makes it look a bit like the plums are on the bottom, that was just to show how many to use - they go on top of the batter!)

  5. Bake for 45-50min or until a skewer inserted comes out just clean. Leave in the tin to cool.
  6. To glaze, mix together the icing sugar and lemon juice until desired consistency. Drizzle over cake and top with chopped pistachios.
  7. Serve with greek yogurt.