I have followed the blog Inside the Rustic Kitchen for as long as I can remember. It is run by married couple Emily and Nathan, featuring only Italian dishes. Nathan’s heritage is Italian, and together they lived in Tuscany, where they started the blog. Their recipes, however, originate from all regions of Italy.
I’m pretty sure that the term “rustic” refers to the fact that the recipes the couple offer are authentic recipes. Nothing terribly fancy, and all simplistic in nature, which is what Italian cuisine is all about.
When I came across the recipe for this pistachio crumb cake, I just knew I had to make it. I don’t love sweets, but it didn’t appear to me as overly sweet, and pistachio cream is unique and delicious. Especially if you love pistachios, as I do!
Nathan and Emily point out that one can make pistachio cream at home, but I bought mine from Amazon. (Hazelnut and chocolate spread or any nut butters can be used as well.)
Sbrisolona al Pistacchio
printable recipe below
2 cups Italian 00 flour, (can also use all-purpose flour)
3/4 cup unsalted pistachios
1 egg
10 tablespoons cold unsalted butter
scant 1/2 cup sugar
1 teaspoon baking powder
Pinch of salt
1 packed cup pistachio cream
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.
Add the blitzed pistachios to a large mixing bowl with the flour, sugar, baking powder and a pinch of salt. Mix everything until combined.
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.
Press just over half of the mixture into a 9” springform 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 an even base layer.
Next, spread the pistachio cream over the top, making sure you keep about 1/2 inch border around the edge. If your pistachio cream is very thick, you can warm it up gently in a saucepan first.
Sprinkle the remaining pastry over the top of the cake in large crumbs. Place the cake in the fridge for at least 30 minutes. Pre-heat the oven to 350F. Bake the cake for 30 minutes until it’s just starting to turn slightly golden on top.
Serve warm or at room temperature. This cake is delicious served with a morning cappuccino. But it’s also good any time of day with whipped cream!!!
Sbrisolona al Pistacchio
2 cups Italian 00 flour, (can also use all-purpose flour)
3/4 cup unsalted pistachios
1 egg
10 tablespoons cold unsalted butter
scant 1/2 cup sugar
1 teaspoon baking powder
Pinch of salt
1 packed cup pistachio cream
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.
Add the blitzed pistachios to a large mixing bowl with the flour, sugar, baking powder and a pinch of salt. Mix everything until combined.
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.
Press just over half of the mixture into a 9” springform 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 an even base layer.
Next, spread the pistachio cream over the top, making sure you keep about 1/2 inch border around the edge. If your pistachio cream is very thick, you can warm it up gently in a saucepan first.
Sprinkle the remaining pastry over the top of the cake in large crumbs. Place the cake in the fridge for at least 30 minutes. Pre-heat the oven to 350F. Bake the cake for 30 minutes until it’s just starting to turn slightly golden on top.
Serve warm or at room temperature. This cake is delicious served with a morning cappuccino. But it’s also good any time of day with whipped cream!!!