Upside Down Plum, Pistachio And Cardamom Cake Recipe

You (and everyone else) will find it hard to bypass this irresistibly delicious upside-down plum, pistachio and cardamom cake that will be your new go-to recipe when guests pop over for afternoon tea!

The ingredient of Upside Down Plum Pistachio And Cardamom Cake Recipe

• 2 3 cup 120g pistachios
• 3 firm plums stoned cut into thin wedges
• 1 tbsp brown sugar
• 125g butter softened
• 1 cup 220g caster sugar
• 2 tsp finely grated orange rind
• 1 tsp ground cinnamon
• 1 2 tsp ground cardamom
• 3 coles australian free range eggs
• 1 2 cup 75g plain flour
• 1 4 cup 35g self raising flour
• 1 2 cup 140g vanilla yoghurt

The Instruction of upside down plum pistachio and cardamom cake recipe

• preheat oven to 160u00b0c grease a 20cm base measurement springform cake pan and line the base and side with baking paper
• place the pistachios in a food processor and process until the pistachios are very finely chopped
• arrange the plum evenly over the base of the prepared pan sprinkle with brown sugar
• use an electric mixer to beat the butter caster sugar orange rind cinnamon and cardamom in a large bowl until pale and creamy add the eggs 1 at a time beating well after each addition stir in the combined flour and finely chopped pistachio add the yoghurt and stir until combined spoon the mixture over the plum in the pan smooth the surface
• bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean set aside in the pan to cool completely turn the cake onto a serving plate and cut into wedges to serve

Nutritions of Upside Down Plum Pistachio And Cardamom Cake Recipe

fatContent: 277 001 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: 22 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

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