Pistachio Crumble Cake with Pistachio Cream Filling and Crispy replaces the word nice with emptypping

This Pistachio Crumble Cake, or Sbrisolona, ​​is a delicious dessert that combines the rich flavor of pistachios with a buttery, crumbly texture. The cake is made with a blend of all-purpose flour and pistachio flour, which creates a nutty base. A generous layer of creamy pistachio cream is spread in the center, then topped with more crumble and a sprinkle of chopped pistachios. Baked to perfection, this cake is both visually appealing and deliciously satisfying.

Why you'll love this:

You’ll love this pistachio crumble cake because it perfectly combines nutty flavor with a crumbly texture. The pistachio flour adds a rich, earthy taste to the base, while the pistachio cream filling provides a soft, sweet contrast. The crunchy pistachio topping adds the perfect finishing touch, making this cake a delicious treat for any occasion. It’s easy to make and is sure to impress anyone who appreciates the unique flavor of pistachios.

Perfect opportunity:

This cake is ideal for serving at family gatherings, holiday parties or as a special treat for yourself. It is perfect for afternoon tea, as an after-dinner dessert or even as a gift for a pistachio lover. The combination of textures and flavours makes it a versatile dessert that can be enjoyed any time of year.

Decorating tips:

For an elegant finish, consider dusting the cake with a light dusting of icing sugar before serving. You can also add a few extra pistachio pieces on top for added texture and visual appeal. If you want to enhance the flavor, drizzle some melted white chocolate on top. The bright pistachio green color combined with the golden crumb makes this cake a beautiful centerpiece for any dessert table.

Ingredients:

For the crumble:

• 300 grams of all-purpose flour
• 50 grams of pistachio flour
• 115 grams of granulated sugar
• 140 grams of cold butter, cut into small pieces
• 8 grams of baking powder
• 2 medium eggs
• A pinch of salt

For the filling:

• 300 grams of pistachio spread, softened in a bain-marie or in the microwave

For decoration:

• Chopped pistachios (as needed)
• Powdered sugar (optional)

Instructions:

1. Prepare the crumble:
   • In a large bowl, combine all-purpose flour, pistachio flour, baking powder, sugar and a pinch of salt.
   • Add the cold butter pieces and use your hands or a stand mixer with a paddle attachment to create a crumbly mixture (this process is called “sanding”).
   • Once the mixture resembles coarse crumbs, add the eggs and continue mixing until large crumbs form.
2. Assemble the cake:
   • Preheat your oven to 175°C (350°F).
   • Grease a 20cm (8-inch) springform pan or tart pan with butter.
   • Press about two-thirds of the crumbly mixture into the bottom of the prepared pan, creating an even layer.
   • Spread the softened pistachio cream on the bottom, leaving a small border around the edges.
   • Spread the remaining crumbly dough over the pistachio cream, then garnish with chopped pistachios.
3. Cool and cook:
   • Place the assembled cake in the refrigerator to cool for 30 to 40 minutes.
   • After cooling, bake in the preheated oven for 25 to 30 minutes or until the top is golden brown.
4. Let cool and serve:
   • Remove the cake from the oven and let it cool on a wire rack.
   • Optionally, sprinkle with icing sugar before serving.

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