Strawberry and pistachio biscuit cake;In Season 42

Recipe: Strawberry and Pistachio Crumble Cake

07 Apr 2015

A dessert full of texture and flavours



500g small strawberries, halved lengthwise
The zest and juice of a lemon
2 tbsp caster sugar

210g pistachios, toasted and chopped
180g butter, softened
1 cup caster sugar
The zest of one lemon, finely grated
2 eggs
1 tsp vanilla extract
1 cup plain flour
3 tsp baking powder
1 tsp ground cinnamon

1 tbsp pistachios, chopped
60g butter
½ cup caster sugar
1 tsp vanilla extract
¼ cup cream
Icing sugar for dusting

1 Preheat oven to 180 C and grease a 28cm loose bottom tart tin and set aside.
2 Place the strawberries, lemon zest, lemon juice and sugar in a large bowl and stir gently to combine. Set aside but stir occasionally.
3 Divide the toasted and chopped pistachios by putting 1 tbsp aside for the topping and dividing the remainder into two parts – one slightly larger than the other.
4 Cream the butter, sugar and zest until light and fluffy.
5 Add the eggs and vanilla extract and beat well.
6 Fold in the flour, baking powder, cinnamon and the smaller portion of the pistachios.
7 Pour into the prepared cake tin and bake for 25 to 30 minutes or until the cake is just set.
8 While cake is cooking, make the topping by cooking the butter and sugar over a low heat until it simmers and starts to caramelise.
9 Stir in the cream and vanilla extract until smooth. Mix in remaining pistachios.
10 Spoon the hot topping over the cake as soon as it comes out of the oven.
11 Drain the strawberries and arrange on the top of the cake. Return the cake to the oven for a further 10 minutes.
12 Allow the cake to cool inside the tin for 10 minutes before sliding onto a serving plate.
13 Sprinkle lightly with sifted icing sugar and reserved pistachios to serve.