Crispy plum and pistachio cake from The Cook You Want to Be: Everyday Recipes to Impress (page 319) by Andy Baraghani

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blanched almonds for pistachios.

  • Astrid5555 on November 02, 2023

    I had some pistachio flour that needed using up so I made this cake which had been on my to-bake list for quite some time. It‘s a delicious cake but the pistachios do not add anything in terms of flavor. Given their cost I would substitute almonds for pistachios next time.

  • EmilyR on June 05, 2022

    I had to alter things a bit, so that might have minorly changed the outcome. I made two 6" cakes instead of a 9". My plums were sliced into smaller pieces and I had about 50g too much of them. I also reduced the sugar to 3/4 c because I was using the turbinado sugar, which I put on the top and bottom in hopes that it would crust up a bit. I still think it could have used a little less sugar or a touch more salt. It also required more baking time despite the smaller sizes - mine never developed that super dark crust.

  • ChelseaP on May 25, 2022

    New favourite plum cake. Have already made it twice.

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