Plum and Pistachio Gin Cake with Botanical Glaze
This elegant cake combines the tartness of ripe seasonal plums with the earthy crunch of ground pistachios and the botanical brightness of dry gin. Each slice features a delicate, nutty crumb and a shimmering honey-gin glaze that makes it the ultimate centerpiece for a sophisticated afternoon tea.
- Prep
- 20 min
- Bake
- 50 min
- Serves
- 10
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Preheat your oven to 170°C (340°F) and grease and line a 23cm (9-inch) springform tin with parchment paper.
In a large bowl, cream together the softened butter and caster sugar until the mixture is light, pale, and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 30ml of the gin and the Greek yogurt.
Sift in the self-raising flour and baking powder, then add the ground pistachios. Gently fold the dry ingredients into the wet mixture until just combined to keep the air in the batter.
Pour the batter into the prepared tin and level the surface. Arrange the plum halves on top, cut-side up, pressing them slightly into the batter but not submerging them.
Place in the center of the oven and bake for 45-50 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
While the cake is still warm, whisk together the remaining 30ml of gin and the honey in a small bowl.
Brush the gin-honey glaze generously over the surface of the warm cake and allow it to cool in the tin before serving.
Notes from the kitchen
For the best flavor, use a citrus-forward or floral gin to complement the tartness of the plums.
If your plums are very juicy, lightly dust the cut sides with cornflour to prevent them from releasing too much moisture into the batter.
Grind the pistachios in a food processor but be careful not to over-process them into a paste; you want a fine meal texture.
Let the cake cool completely before slicing to ensure the gin glaze has set into the crumb.
