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
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Preheat oven to 180 degrees, and greese and line a 22cm pie tin.
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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.
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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.
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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.
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Bake in the oven for 30 minutes, until crust and topping is golden brown and Ricotta Filling is set.
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Remove and allow to cool completely - you can place in the fridge to speed this process up. Garnish with pistachios and slice to serve.
