Ingredients
- 185g butter, at room temperature
- 1 cup caster sugar (220g)
- 4 eggs
- 1/2 tsp vanilla
- 1 tsp baking powder
- 120g ground almonds
- 120g pistachios
- 90g plain flour (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 sfresh squeezes lemon juice
- To Serve
- 1/4 cup roughly chopped pistachios for topping
- Thick Greel yogurt to serve
Instructions
• Pre-heat oven to 175C.
• Grease and line a 25cm springform cale tin and line the bottom with parchment paper.
• In a blender blitz the pistachios to a fine meal.
• Cream butter and caster sugar in a stand mixer until light and fluffy.
• Add the eggs one at a time, beating well after each addition and scraping down the bowl all the way to the botttom between eggs.
• Fold through the ground almonds, finey ground pistachios, all purpose flour, baking powder, vanilla, and lemon zest.
• Spoon the batter into the tin and even out the mixture with a spatula.
• Top with plum halves, cut side up.
• Bake in the pre-heated oven (175C) for about 45 – 50 minutes, or until a knife inserted into the center of the cake comes out clean. Leave in the tin to cool.
• To glaze, mix the icing sugar and lemon juice until desired consistency. Drizzle over cake and top with chopped pistachios.
• Serve with greek yogurt.
Enjoy,
Angela
