Topped with juicy plums, this deliciously moist pistachio cake is flavoured with cardamom and orange rind. Serve with yoghurt for afternoon tea or dessert.
Serves1212
Cook time1 hr1 hour
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2/3 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
1/2 tsp ground cardamom
3 Coles Australian Free Range Eggs
1/2 cup (75g) plain flour
1/4 cup (35g) self-raising flour
1/2 cup (140g) vanilla yoghurt
Nutritional information
Per serve: Energy: 1159kJ/277 Cals (13%), Protein 5g (10%), Fat 15g (21%), Sat Fat 7g (29%), Sodium 114mg (6%), Carb 30g (10%), Sugar 22g (24%), Dietary Fibre 2g (7%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease a 20cm (base measurement) springform cake pan and line the base and side with baking paper.
Step 2
Place the pistachios in a food processor and process until the pistachios are very finely chopped.
Step 3
Arrange the plum evenly over the base of the prepared pan. Sprinkle with brown sugar.
Step 4
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.
Step 5
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.
