Sbrisolona al Pistacchio (Pistachio Crumb Cake)

Ingredients

• 250 g (2 cups) Italian 00 flour ((can also use all-purpose flour))
• 100 g (3/4 cup) unsalted pistachios
• 1 egg
• 150 g (10 tablespoons) cold unsalted butter
• 100 g (scant 1/2 cup) sugar
• 1 teaspoon baking powder
• Pinch of salt
• 300 g (1 packed cup) Pistachio cream

Steps

1. 1

   Put the pistachios in a food processor and blitz to fine crumbs. Be careful to not blitz them for too long as they’ll start to turn into butter.

2. 2

   Add the blitzed pistachios to a large mixing bowl with the flour, sugar, baking powder and a pinch of salt. Mix everything until combined.

3. 3

   Next, add the cold butter and use your hands to rub it into the flour until it has a dry crumby texture. Lightly whisk the egg, then add it to the mixture. Use your hands to mix it in until it has a rough, rustic crumb texture.

4. 4

   Press just over half of the mixture into your cake tin (If you are using a non-stick spring form cake tin then there’s no need to grease it first as there’s enough butter in the pastry). Press it in, to form a even base layer.

5. 5

   Next, spread the pistachio cream over the top, making sure you keep about ½ inch border around the edge. If your pistachio cream is very thick, you can warm it up gently in a saucepan first.

6. 6

   Sprinkle the remaining pastry over the top of the cake in large crumbs. Place the cake in the fridge for at least 30 minutes.

7. 7

   Pre-heat the oven to 180C/350F fan (200C/400F static). Bake the cake for 30 minutes until it’s just starting to turn slightly golden on top.

8. 8

   Serve warm or at room temperature (delicious served with a morning cappuccino).