LEMON PLUMCAKE WITH RASPBERRY & PISTACHIO FILLING

Looks classic, hides a double filling surprise 👀
Lemon 💛raspberry ❤️, pistachio 💚 

InstaRecipe

Ingredients

For the plumcake (for 31×21 cm loaf tin):

• 250 g flour
• 120 g sunflower oil
• Juice of 2 lemons (approx. 110 ml) + zest of 1
• 110 g sugar
• 16 g baking powder
• 3 eggs

For filling & topping:

• Raspberry jam
• Pistachio cream
• Icing sugar

Procedure

1. In a bowl, beat the eggs with sugar until light and fluffy.
2. Add oil, lemon juice, and zest. Mix well.
3. Sift in the flour and baking powder, then combine until smooth.
4. Pour into a loaf tin (31×21 cm) lined with parchment paper — or simply spray with baking spray.
5. Bake at 170°C (static) for 40 minutes. Do the toothpick test to check doneness.
6. Once cooled, use the handle of a wooden spoon to poke 2 holes lengthwise.
7. Fill one side with raspberry jam, the other with pistachio cream. (Loosen if needed: a spoon of water for the jam, milk for the cream.)
8. Dust generously with icing sugar.

 Done!