Preparation time: 30 minutes
Total time: 70 minutes
Level of difficulty: easy
Ingredients:
You will need a round springform cake pan, 26 cm, in diameter
For the plums:
-5-6 red plums, pitted and cut into 6 segments
-2 tablespoons sugar
-1 teaspoon high-quality vanilla extract
For the dough:
-3/4 cup sugar
-2/3 cup fresh, shelled pistachios
-150 gram cold butter, cut into cubes
-1/4 teaspoon salt
-3 medium eggs
-1 container 15% sour cream
-2 1/2 cups self-rising flour
-2 tablespoons powdered sugar for decoration
Instructions:
- Heat oven to 180 degrees. Grease pan and line the bottom with baking paper.
- Mix plum ingredients in a bowl and set aside.
- Dough: Put sugar and pistachios in a food processor (keep 2 tablespoons aside, for decoration) and grind finely. Add butter and salt and continue to process until creamy. Scrape the sides of the processor bowl occasionally.
- Add the eggs, one at a time, and process until it becomes a uniform batter. Stop the processor and add the flour. Process briefly in several pulses, just until a uniform paste is obtained.
- Transfer the dough to the pan and smooth it out. Arrange the plums on top of the cake and pour the remaining liquid in the bowl over them. Coarsely chop the pistachios that were held back and scatter over top of cake.
- Bake for about 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool to room temperature before removing from the pan. Before serving, sprinkle the plum cake with powdered sugar (on hot days it is recommended to keep it in the refrigerator).