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Plum & pistachio cakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Plum and pistachio cakes: a moist twist on a muffin.
Ingredients:
  • 125g unsalted butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 4.40 gm vanilla essence
  • 3 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour, sifted
  • 8.00 gm baking powder
  • 3.75 gm ground cinnamon
  • 1 x 825g can plums in natural juice, drained, seeds removed, chopped
  • 115g (3/4 cup) unsalted pistachio kernels, coarsely chopped
Instructions:
  • Preheat the oven to 170°C and line sixteen muffin pans with 80ml (1/3-cup) paper cases.
  • Beat together the butter, sugar, and vanilla with an electric mixer until pale and creamy. Slowly add the egg, beating thoroughly after each addition.
  • Combine the flour, baking powder, and cinnamon, then gently fold in the plum and two-thirds of the pistachios until just mixed.
  • Transfer the mixture evenly into the prepared pans. Sprinkle the remaining pistachios on top. Bake in the oven for 20 minutes or until a skewer inserted in the centers comes out clean. Allow the cakes to cool in the pans for a bit before moving them to a wire rack to cool thoroughly.

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