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Pistachio Cake




Source of Recipe


Internet


Recipe Introduction


This unusual and delicately flavored dessert is almost more a cheesecake than a cake. Emily at Mike’s office requested a pistachio dessert for her birthday and Mike found this recipe online. It sounds complicated, but truly is not, especially since it is mainly mixed and prepared in a food processor. Note: this cake is best made one day ahead of time.


Recipe Link: https://www.notquitenigella.com/2023/08/14/pistachio-cake

List of Ingredients




FOR THE CRUMBLE:
300g/10.6ozs plain all purpose flour
100g/3.5ozs caster or superfine sugar
3 teaspoons baking powder
165g/5.8ozs butter, cold and cubed
2 eggs, room temperature

FOR THE FILLING:
500g/1.1lbs smooth ricotta
150g/5ozs caster or superfine sugar
150g/5ozs pistachio cream
1 egg
1 teaspoon vanilla

FOR THE CANDIED PISTACHIOS:
100g/3.5ozs pistachios
2 tablespoons white sugar
1 tablespoon egg white
1/2 teaspoon vanilla
Pinch salt


Recipe



Heat oven to 345F. Line bottom and sides of an 8-inch springform pan.

FOR THE CRUMBLE:
Put the flour, sugar, and baking powder in the bowl of a food processor and pulse a few times to combine. Add the butter and eggs and pulse until the mix becomes small clumps. With 2/3 of the mixture make a smooth base in the pan by pressing it down on the bottom of the pan. Set the 1/3 remaining crumble aside.

FOR THE FILLING:
In the same food processor bowl (you don’t have to bother to wash it) place the ricotta, sugar, pistachio paste, egg, and vanilla and pulse until smooth. Pour over the base and smooth out, if necessary. Take the 1/3 of the crumble that you set aside and sprinkle clumps of it all over the top of the batter – letting some of the batter show through. Place on a baking sheet and bake for 30 minutes.

FOR THE CANDIED PISTACHIOS:
In a bowl mix the pistachios, sugar, egg white, vanilla, and salt. When the cake has cooked the 30 minutes, remove from the oven (it will not be completely set – still wobbly). Gently and evenly spoon the sugared pistachios over the batter and return the cake to the oven for an additional 13-15 minutes until the nuts are crunchy and the center of the cake is no longer wobbly. [It took mine almost 20 minutes rather than 15]. Cool on a rack, then refrigerate and serve cold.