Categories: Butter,Cinnamon,eggs,Flour,Sugar,Tasty Soup

Plum pistachio cakes

January 28th, 2012
    Ingredients
  • 125g unsalted butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 1 tsp vanilla essence
  • 3 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour, sifted
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 x 825g can plums in natural juice, drained, seeds removed, chopped
  • 115g (3/4 cup) unsalted pistachio kernels, coarsely chopped

Method
Preheat oven to 170°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Gradually add the egg, beating well after each addition.
Add the flour, cooking powder and cinnamon, and fold until combined. Add the plum and two-thirds of the pistachio and fold until just combined.
Divide the mixture among the lined pans. Sprinkle with the remaining pistachio. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans to cool slightly before transferring to a wire rack to cool completely.


via: tastysoup.info

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