simple way to make perfect Upside-down plum, pistachio and cardamom cake

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Upside-down plum, pistachio and cardamom cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upside-down plum, pistachio and cardamom cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Upside-down plum, pistachio and cardamom cake is something that I’ve loved my entire life.

Table of Contents


  • 2/3 cup (120g) pistachios
  • 3 firm plums, stoned, cut into thin wedges
  • 1 tbs 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


  • Step 1
    Preheat oven to 160�C. Grease a 20cm (base measurement) springform cake pan and line the base and side with baking paper.
  • Step 2
    Place the pistachios in a food processor and process until the pistachios are very finely chopped.
  • Step 3
    Arrange the plum evenly over the base of the prepared pan. Sprinkle with brown sugar.
  • Step 4
    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.
  • Step 5
    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.

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