Plum & pistachio cakes

Plum & pistachio cakes


These sweet plum and pistachio cakes are similar to a muffin but much more moist.

The ingredient of Plum & pistachio cakes

  1. 125g unsalted butter, at room temperature
  2. 200g (1 cup, firmly packed) brown sugar
  3. 1 tsp vanilla essence
  4. 3 eggs, lightly whisked
  5. 225g (1 1/2 cups) plain flour, sifted
  6. 2 tsp baking powder
  7. 1 1/2 tsp ground cinnamon
  8. 1 x 825g can plums in natural juice, drained, seeds removed, chopped
  9. 115g (3/4 cup) unsalted pistachio kernels, coarsely chopped

The instruction how to make Plum & pistachio cakes

  1. Preheat oven to 170u00b0C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Gradually add the egg, beating well after each addition.
  3. Add the flour, baking powder and cinnamon, and fold until combined. Add the plum and two-thirds of the pistachio and fold until just combined.
  4. Divide the mixture among the lined pans. Sprinkle with the remaining pistachio. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans to cool slightly before transferring to a wire rack to cool completely.

Nutritions of Plum & pistachio cakes

calories: 211.276 calories
calories: 10 grams fat
calories: 4 grams saturated fat
calories: 25 grams carbohydrates
calories: 16 grams sugar
calories: 4 grams protein
calories: 54 milligrams cholesterol
calories: 200.44 milligrams sodium
calories: NutritionInformation


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