Plum, Pistachio and Chocolate Cake
Ingredients
500 gr of Italian prune plums
180 gr of all purpose flour
120 gr granulated sugar
150 gr unshelled pistachios
120 gr unsalted butter
1/4 cup coconut kefir/plain yogurt
50 gr of chopped dark chocolate
2 whole eggs
2 tsps baking powder
2 tsps vanilla extract
1/4 tsp salt
Zest of one lemon (optional)
Directions
Wash and dry the plums, set four aside for the topping.
Remove the pit from the remaining plums and chop them into little pieces.
Chop the pistachios and reduce to a small crumb (I use a food processor for this).
Mix the ground pistachios into the sugar.
Sift the flour, salt and baking powder into a bowl.
Add in the pistachio and sugar mixture.
Either by hand or using an electric mixer, beat the softened butter and the eggs.
Once incorporated, add in the coconut kefir or yogurt, depending on which one you decide to use.
Fold in the chopped chocolate until well combined.
Line a round 20cm baking pan with parchment paper.
Pour in the batter and smooth out
the top. Remove the pits from the remaining 4 prunes, slice them in half and gently press them into the top of the cake.
Bake in a preheated oven at 350 degrees for about 45-50 minutes.
The cake is ready if a toothpick inserted comes out clean.
Let the cake rest for about 15 min, remove from the pan and allow it to cool on a rack.
Dust with icing sugar and enjoy!
