Pistachio and Raspberry Crumble Cake
Servings: 8-10
A unique twist on the classic apple crumble, this pistachio and raspberry crumble cake combines the flavors of pistachio with a sweet and tangy raspberry compote.
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (60g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120g) pistachio meal
- 1 cup fresh raspberries
Crumble Mixture:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) unsalted butter, softened
- 1/4 cup chopped pistachios
Instructions:
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the softened butter and mix until crumbly, then stir in the egg and vanilla extract. Mix well to combine.
- Stir in the pistachio meal to distribute evenly.
- Pour half of the cake batter into the prepared pan.
- Spread the fresh raspberries over the top of the cake batter.
- Top with the remaining cake batter.
- For the crumble mixture, combine the flour, sugar, and softened butter in a small bowl until crumbly. Stir in the chopped pistachios.
- Sprinkle the crumble mixture evenly over the top of the cake.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely before serving.
Tips:
- Make sure to not overmix the batter, as this can result in a dense cake.
- If using fresh raspberries, be gentle when mixing them into the batter to avoid crushing the berries.
- To get a nice golden color on top of the crumble mixture, sprinkle with a little bit of granulated sugar before baking.
Nutrition Information (per serving):
Calories: 320 Fat: 14g Saturated Fat: 8g Cholesterol: 30mg Carbohydrates: 45g Fiber: 2g Sugar: 20g Protein: 3g