While on holiday this year my husband Glen had a birthday. Limited by ingredients and equipment I managed to whip up a delicious La Torta di Prugne e Pistachio in english; Plum and Pistachio Cake with spelt flour. The birthday boy was very happy so I thought I would share the recipe with you. I could only buy the tiny purple oval Italian plums, white spelt flour and chopped pistachios.

Ingredients

  • White Spelt flour – 200g 2 cups
  • Pistachios finely ground or small pieces – 1/4 cup 50g
  • Unsalted butter melted – 115g (1/2 cup)
  • White sugar – 150g (1 cup) + 2 teaspoons (on fruit before baking)
  • Baking powder – 2 teaspoons
  • Salt – 1/4 teaspoon
  • Vanilla extract – 1 teaspoon
  • Ground cinnamon – 1/2 teaspoon
  • Natural or Greek yoghurt – 1 tub, 120g 1/2 cup
  • Lemon zest – 1 teaspoon
  • Large eggs – 2
  • Small Italian plums halved and stones removed – 12 to 16 depending on size
  • Sprinkle chopped pistachios to serve


Method

Step 1
PREHEAT Oven – 160˚C fan 180˚C. Then grease and paper line rectangle tray bake or square cake tin or round 23cm (9 inch) * you may need to adjust the cooking time. Melt butter gently in a small saucepan or in the microwave, then allow to cool slightly.

Step 2
WHISK flour, pistachios, baking powder, cinnamon, salt

Step 3
MIX all liquids cooled melted butter,  yoghurt and eggs and lemon zest and milk if needed and in sugar. Careful to not over mix.

Step 4
POUR out batter, spread evenly then add the halved prunes upside down cut-side down. Sprinkle with sugar

Step 5
BAKE 35-45 mins. Cool slightly before removing from the cake tin. Sprinkle with extra chopped pistachio's to serve, and dust with icing sugar if desired.