Today we present to you a wonderful and very easy-to-make dessert: a pistachio and raspberry crumble cake!
Behold your eyes and your taste buds, once you taste it, you won’t be able to get enough of it…
The Perfect Dessert with Different Textures and Gourmet Flavors
To finish the meal on a fruity note or for a friendly and indulgent snack, here is a recipe your palate will remember for a long time! This pistachio and raspberry crumble cake is much easier to make than it seems. We start with a cake batter featuring a few crushed pistachios for the crunch under the teeth. We then place raspberries (fresh or frozen depending on the season) and finish with a crumble for crunch. After a turn in the oven, the result is simultaneously soft, melting, crumbly, and crunchy.
In short, it is a dessert that brings together everything you need to treat yourself! And the flavor pairing of raspberries and pistachios is always a winning combination. For a more refined presentation, you can lightly dust your dessert with a bit of sifted powdered sugar!
Our tips for always succeeding with this crumble cake
If you’re new to cooking, don’t panic! This recipe is really very easy to reproduce at home, without professional equipment or special skills. By following all the detailed steps below, you won’t go wrong.
Regarding the baking, if you have any doubt, check by inserting the blade of a knife into the center of the cake: it should come out dry. If it’s still too moist, bake a few more minutes while watching closely. And if the crumble becomes too golden, lower the oven temperature to continue cooking the inside of the cake without burning the top. We promise you’ll impress everyone with this incredible recipe!
To make this recipe, follow the steps below :
PISTACHIO-RASPBERRY CRUMBLE CAKE 🩷💚
Serves 6 to 8
Ingredients :
For the cake :
– 200 g flour
– 120 ml milk
– 1/2 tsp baking powder
– 1 pinch of salt
– 60 g softened butter
– 50 ml neutral oil (sunflower or canola)
– 150 g sugar
– 2 eggs
– 1 tsp vanilla extract
– 150 g raspberries fresh or frozen
– 30 g hulled pistachios
For the crumble :
– 80 g flour
– 60 g cold butter
– 60 g brown sugar
– 30 g hulled pistachios
Preparation :
1. In a bowl, beat the softened butter and sugar until a creamy texture is obtained. Add the eggs one by one, the oil and the vanilla extract, mixing between each addition.
2. Incorporate the dry ingredients (flour, baking powder and salt) then gradually pour in the milk, mixing continuously to obtain a smooth batter.
3. Add the chopped pistachios, mix once more and pour the preparation into a buttered and floured pan. Scatter the raspberries on top, pressing them slightly.
4. Make the crumble by rubbing, with your fingertips, the cold butter cut into pieces, the brown sugar and the flour until you obtain a sandy texture.
5. Scatter the crumble over the raspberries and add the remaining whole pistachios on top.
6. Bake at 180°C for about 45 minutes so that the cake is well cooked and the crumble nicely golden. Let cool before unmolding and tasting.
