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Plum and Pistachio Cake

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5 from 3 reviews


This Plum and Pistachio Cake is the perfect cake to accompany your morning coffee. A dense and nutty sponge studded with delicious ripe plums. It’s truly my favourite cake.


Units Scale

For the Cake:

  • 200g unsalted butter
  • 225g golden caster sugar
  • 4 large, free range eggs
  • 1tsp vanilla extract
  • 1tsp freshly grated lemon zest
  • 100g ground almonds
  • 125g ground pistachios
  • 100g self raising flour
  • 10 large, ripe plums, halved and stoned

For the glaze:

  • 50g icing sugar
  • 2tbsp lemon juice
  • 25g pistachios, chopped


For the Cake:

  1. Preheat the oven to 175°C and grease and line a 23cm springform cake tin with baking parchment. Set aside.
  2. In the bowl of an electric mixer cream the butter and sugar together until light and fluffy. Add the eggs one at a time, scraping down the bowl between each addition.  Add the vanilla extract and lemon zest and mix to combine.
  3. Add the ground almonds, pistachios* and self raising flour and mix until just combined. Pour the batter into the prepared tin and smooth the top. Arrange the plum halves on top of the batter, cut side up.
  4. Bake for 45 minutes until golden and allow to cool in the tin.

For the glaze:

  1. Once the cake has fully cooled remove it from the tin and place on a cake plate. Mix the icing sugar and lemon juice in a small bowl until smooth. If it’s too thick add a little more lemon juice or a splash of water, if it’s too thin add a little more icing sugar.
  2. Once you reach your desired consistency drizzle the glaze over the cake and top with chopped pistachios.


If you can’t find ground pistachios just place shelled pistachio nuts into the bowl of a food processor and grind to a fine meal.

This cake keeps for up to 3 days in a cake tin placed in the fridge but is best eaten on the day it’s made.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: British