Pistachio Crumb Cake

Serves: 8-12

Ingredients 

Crust
2 cups plain Flour
½ cup sugar
125g cold butter, diced
1 egg
1 teaspoon baking powder

Ricotta Filling
500g ricotta
½ cup sugar
1 egg
2 tbsp cornstarch
2 tsp vanilla extract
1/2 jar Crunchy Pistachio Papi 
1/2 cup finely chopped pistachios, for topping

Method

  1. Preheat oven to 180 degrees, and greese and line a 22cm pie tin. 

  2. Add all ingredients for the Crust into a bowl and use hands to combine into a dough. Press three-quarters of the dough into the prepared pie tin in an even layer. Place into the fridge while making the filling.

  3. To make filling, in the bowl of a stand mixer with whisk attachment, add ricotta, sugar, egg, corn starch and vanilla. Beat for 30 - 45 seconds until combined into a smooth spread.

  4. ​Remove the crust from the fridge, spread the base with the Pistachio Papi. Top with the Ricotta Filling, smoothing over. Sprinkle over the remaining crumb for the crust. 

  5. Bake in the oven for 30 minutes, until crust and topping is golden brown and Ricotta Filling is set.  

  6. Remove and allow to cool completely - you can place in the fridge to speed this process up. Garnish with pistachios and slice to serve. 

Ingredients for Pistachio Crumb Cake