Pistachio Crumble Cake: the recipe for a delicious and delicate pistachio dessert

The pistachio crumble cake is a truly irresistible dessert, dedicated to all pistachio lovers. The shell is made with a shortcrust pastry with peanut seeds oil, it is fast to prepare and it does not require the classic resting time in the refrigerator. The soft and delicate filling is based on ricotta cheese and pistachio spreadable cream: the cheese dilutes the extreme sweetness of the cream, transforming this cake into a real delicacy. A simple dessert and without butter, perfect for breakfast, a snack or at the end of a meal, to be enjoyed with a good coffee. So let’s find out how to make the perfect pistachio crumble cake by following our recipe step by step.

How to make Pistachio Crumble Cake

Prepare the shortcrust pastry with peanut seeds oil. In a bowl, collect the flour, granulated sugar, fine salt, oil and vanilla extract, then add the egg (1).

Work the dough with your hands until you get large crumbs (2).

Pour two thirds of the dough into a 26 cm diameter mold, lined with a sheet of parchment paper, and press lightly with your hands to obtain a uniform base (3).

Prepare the filling by mixing the ricotta cheese with the pistachio cream (4).

Pour the filling on the base of the cake and spread it well, using a spatula (5).

Sprinkle the surface of the cake with the remaining crumbs of dough (6).

Garnish with the whole pistachios (7) and bake the crumble pistachio cake at 180 degrees C, in a static oven, for about 40 minutes.

After the cooking time will be elapsed, take the pistachio crumble cake out of the oven and let it cool, then take it out of the mold and serve it very cold (8).

How to store Pistachio Crumble Cake

The pistachio crumble cake can be stored for about 2-3 days in the refrigerator, in a special container with an airtight seal.