This Pistachio Crumble Cake, or Sbrisolona, is a delightful dessert that combines the rich flavor of pistachios with a buttery, crumbly texture. The cake is made with a mixture of all-purpose flour and pistachio flour, which creates a nutty base. A generous layer of smooth pistachio cream is spread in the center, then topped with more crumble and a sprinkle of chopped pistachios. Baked to golden perfection, this cake is both visually appealing and deliciously satisfying.
Why You'll Love This:
You’ll love this Pistachio Crumble Cake because it’s a perfect blend of nutty flavor and crumbly texture. The pistachio flour adds a rich, earthy taste to the base, while the pistachio cream filling provides a smooth, sweet contrast. The crunchy pistachio topping adds the perfect finishing touch, making this cake a delightful treat for any occasion. It’s easy to make and sure to impress anyone who enjoys the unique flavor of pistachios.
Perfect Occasion:
This cake is ideal for serving at family gatherings, holiday celebrations, or as a special treat for yourself. It’s perfect for afternoon tea, dessert after a meal, or even as a gift for a pistachio lover. The combination of textures and flavors makes it a versatile dessert that can be enjoyed any time of the year.
Decoration Tips:
For an elegant finish, consider sprinkling the cake with a light dusting of powdered 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 a little melted white chocolate over the top. The bright green pistachio color combined with the golden crumb makes this cake a beautiful centerpiece for any dessert table.
Ingredients:
For the Crumble:
- 300 grams all-purpose flour
- 50 grams pistachio flour
- 115 grams granulated sugar
- 140 grams cold butter, cut into small pieces
- 8 grams baking powder
- 2 medium eggs
- Pinch of salt
For the Filling:
- 300 grams pistachio spread, softened in a double boiler or microwave
For Decoration:
- Chopped pistachios (as needed)
- Powdered sugar (optional)
Instructions:
- Prepare the Crumble:
- In a large bowl, combine the 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 to mix until large crumbs form.
- Assemble the Cake:
- Preheat your oven to 175°C (350°F).
- Grease a 20 cm (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 over the base, leaving a small border around the edges.
- Sprinkle the remaining crumbly dough over the pistachio cream, then top with chopped pistachios.
- Chill and Bake:
- Place the assembled cake in the refrigerator to chill for 30-40 minutes.
- After chilling, bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Cool and Serve:
- Remove the cake from the oven and let it cool on a wire rack.
- Optionally, dust with powdered sugar before serving.
Enjoy!