Upside-down plum, pistachio and cardamom cake
Topped with juicy plums, this deliciously moist pistachio cake is flavoured with cardamom and orange rind. Serve with yoghurt for afternoon tea or dessert.
Note: + cooling time
- ⅔ cup (120g) pistachios
- 3 firm plums, stoned, cut into thin wedges
- 1 tbs brown sugar
- 125g butter, softened
- 1 cup (220g) caster sugar
- 2 tsp finely grated orange rind
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 3 Coles Australian Free Range Eggs
- ½ cup (75g) plain flour
- ¼ cup (35g) self-raising flour
- ½ cup (140g) vanilla yoghurt
Preheat oven to 160°C. Grease a 20cm (base measurement) springform cake pan and line the base and side with baking paper.
Place the pistachios in a food processor and process until the pistachios are very finely chopped.
Arrange the plum evenly over the base of the prepared pan. Sprinkle with brown sugar.
Use an electric mixer to beat the butter, caster sugar, orange rind, cinnamon and cardamom in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the combined flour and finely chopped pistachio. Add the yoghurt and stir until combined. Spoon the mixture over the plum in the pan. Smooth the surface.
Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean. Set aside in the pan to cool completely. Turn the cake onto a serving plate and cut into wedges to serve.