I recently had the great good fortune to spend two nights at the Hotel Il San Pietro in Positano. I went as part of a small press trip, organized to help spread the word about this jewel.
While I came away with almost too many topics to blog about, I thought my first one should be about something useful. Something that you can actually incorporate into your daily life. While I will eventually be posting drool-worthy photographs of the hotel that will either make you hate me for getting the chance to stay there or love me for sharing them, I wanted to start out with my feet firmly on the ground.
Yes. A recipe.
And while I will also eventually be getting to their Michelin-starred restaurant Zass, where I had dinner one night, I’m starting out with something much more humble: breakfast. To be specific: pistachio cake.
I’ve written about my penchant for sweets in the morning when I’m traveling. If at home I try to start the day out right, with fruit and yogurt, or cereal or even a soft boiled egg. But when I’m on vacation? It’s cake-for-breakfast-time.
On my first morning waking up at the hotel I made my way down to the dining room. The large room opens out onto a balcony that juts out from the cliff and hangs over the unbelievably blue waters below. The buffet is as enticing. Stretching out the full length of the room, the table was piled high not only with my favorite plates from Vietri, but with enough pastries and cakes to fill a medium sized bakery back in Rome.
A side note about the dishes: if you’re a reader of my blog then you know I have a full set of dishes from Vietri. What you don’t know is that it’s thanks to the Hotel Il San Pietro that I do. About 25 years ago, a very good friend of mine stayed here and she too fell in love with the plates. And she generously bought an entire place setting for 12 for me, which I still use today.
But back to breakfast. It was difficult to choose between all the cakes, muffins, tarts and pastries, so I decided to stick to a pistachio theme to make things easier. A pistachio encrusted cornetto and then two thick slices of pistachio ‘plum cake.’
I’ve never really understood why Italians call pound cake, plum cake. But they do. There are never any plums in it, and it’s a stretch to think that plum is a mispronunciation of pound. But, whatever.
The pistachio cake was so delicious that I made sure to ask for it specially when I ordered breakfast in my room the next day Although room service didn’t include the cute vietri plates, it was more than made up for by my private, bougainvillea draped terrace.
Ok. You’re allowed to hate me a little bit right now.
But don’t hate me too much. I did manage to get the recipe out of the kitchen.
And it actually tastes just as good without the view.
pistachio pound cake
Prep
Cook
Total
Yield 20
Ingredients
- 1/2 kilo / 1 pound of flour (type 00 if you are in Italy, all purpose if you’re not)
- 340 gr / 11 ounces butter
- 1/2 kilo / 1 pound sugar
- 70 gr / 2.5 ounces pistachio flour
- 30 gr / 2 tablespoons baking powder
- 8 eggs
- 40 grams / 1.5 ounces of pistachio paste
- 1 cup plain white yogurt
- Confectioner sugar.
Instructions
- Preheat oven to 170C/ 330F
- Beat the sugar and butter until fluffy
- Add the eggs, one at a time, beating in between.
- Add the yogurt and mix.
- MIx the two flours and the baking powder together, then add to the butter mixture and mix (but don’t over mix)
- Add the pistachio paste and mix it in.
- Divide the batter into two buttered and flowered loaf pans.
- To make a nice crack down the middle of the cakes, place little bits of butter down the center.
- Bake for about 55 minutes, or until when an knife is inserted it comes out clean.
- Let cool for 15 minutes, then gently take it out of the pan.
- While still warm, sprinkle with finely crushed pistachio nuts.
- When cool, sift confectioner sugar over.
Notes
You can buy both pistachio flour and pistachio paste online pretty easily. Or else make your own, there are loads of online sources for how to do this.
Â
This recipe comes courtesy of the Hotel Il San Pietro in Positano, where I stayed as their guest.
Elizabeth, thank you so much for this post. I have stayed at the San Pietro 8 times since 1986, and was fortuate to have spent my honeymoon there on my last trip in 2010. I, too, fell madly in love with the dishes and have a complet set in not one, but two ap[artments (Brooklyn and Fort Lauderdale)–including the bakers, countless jugs (you can never have too many), serving pieces, and each time I use them, I am happy. I look forward to your postings of the place, my husband and I plan to spend our 5th wedding anniversary there next year. I am making this pistachio cake this weekend for a houseguest that will be with us who has sweet tooth like no one I know. As always, thanks for your posts, I love reading your blog.
A.
Quite a few years ago, there was a Pistachio Bundt cake recipe making the rounds that used pistachio pudding mix- sounds gross, but it was actually quite tasty if you didn’t think about what was in it. This looks way better and am looking forward to adding it to the repertoire. And I have the same dishes bought in Positano 10 years ago – for some reason they make everything taste better. Always a pleasure to read your posts…
Ok, I’m just going to pretend you did not say ‘pistachio pudding mix.’
E, I could never hate you for posting pics (and recipes!) from my favorite place on earth! Looking forward to seeing that blue water in person in 11 days!
a pound of sugar! they don’t call it pound cake for nothing
Remember, the recipe is for two full cakes. So….not as naughty as it sounds. 🙂
I feel in love with pistachios in Sicily where they are the only place in Italy where they’re grown. I can’t wait to try this recipe…thanks for sharing it.
Elizabeth….reading your post brought me right back to some fortunate stays at the Hotel Il San Pietro.
Loved the food, loved the ambiance, loved the dishes ( started me on my own collection)…amazing how seeing those plates brings a smile to my face. Never tasted the pistachio cake and will therefore have to try it…or better yet…go back to is enchanting hotel and eat it therel!!!
grazie mille 🙂
I agree, looking at those plates just makes me smile. And even though I have a full set, staying there made me want more. I mean really, those roosters? Too cute!
I have 2 problems with your recipe.
Pistachio paste and pistachio flour.
Now I live in London where I can get just about everything, but I’ve never seen either.
I have no intention of making mt own!
Next step, look on line!
Elizabeth,
Your first photo in this story reminds me of the breakfast cake on a balcony overlooking the sea that I had in Vernazza a mere few weeks ago (and still have to blog about on my site). I’ve never had my sweet breakfast in a more perfect setting. I’m going to be sure to make this cake when we’re in the mood to reminisce about Liguria.
Also, as a side note, my husband and I used your apps in Rome, Florence and Venice and I have to say, every single recommendation we took from you, whether it was just coffee, a full meal, or cocktails, was perfect! Thank you for your useful apps and wonderful site. If I ever get back to Italy (fingers crossed) I will be using them once again!
Warmly,
Heather
Thank you Heather! So glad the apps helped fill your belly. 🙂 I’ll look forward to your recipe. You can never have too many breakfast cake recipes, right?
What a beautiful place. That croissant looks pretty good too!
hello elizabeth! I’m so excited to try this recipe…have ordered my pistachios from Tavazo and anxiously awaiting thier arrival….in the meantime I have one question…would greek yogurt work in this or better to use “european style” yogurt? full fat or non fat is ok? Thanks in advance!
Either would work fine.
OOPS, not sure if my last comment came through.
Ok to use greek yogurt? or better to use “european style” (runnier)
non fat vs full fat?
Cant wait to make this!
I think either would work fine.