Pistachio Crumble Cake

Ingredients

• 60 g (½ cup)shelled pistachios, toasted and coarsely chopped
• 31 g (¼ cup)plain flour
• 50 g (¼ cup)granulated sugar
• 27 g (2 tablespoons)brown sugar
• 28 g (2 tablespoons)butter, melted
• 120 g (1 cup)shelled pistachios, toasted
• 125 g (1 cup)plain flour
• 150 g (¾ cup)granulated sugar
• 1 teaspoonground anise seed
• ¾ teaspoonkosher salt
• ½ teaspoonbaking powder
• 2eggs
• 45 ml (3 tablespoons)extra virgin olive oil
• 57 g (¼ cup)butter, melted
• Zest of 1lemon

Instructions

1. 1

   Heat the oven

   Heat the oven to 160°C (325°F). Lightly brush the base and sides of a 23 cm (9-inch) springform tin with olive oil or melted butter.

2. 2

   Mix the crumble

   Stir all the crumble ingredients together in a small bowl, then set aside.

3. 3

   Grind the pistachios

   Process the pistachios until they form fine crumbs. Add the flour, sugar, anise seed and baking powder, then pulse to combine.

4. 4

   Blend the batter

   Whisk the eggs with the olive oil, butter and lemon zest until emulsified. Add this mixture to the food processor and blend with the dry ingredients until smooth, about 30 seconds.

5. 5

   Top and bake

   Spread the batter in the prepared tin and scatter the crumble evenly over the top. Bake for 25–30 minutes, until the cake springs back when touched.

6. 6

   Cool the cake

   Leave the cake to cool on a rack for 10–15 minutes before removing the sides of the tin. Let it cool completely before serving.

What is pistachio crumble cake?

This is a tender cake with pistachios worked into the batter and a crumbly pistachio topping. It draws on Italian flavours, pairing toasted nuts with lemon and anise.

The processor makes the batter straightforward to assemble, while the separate crumble gives the top a contrasting texture. Toasted pistachios bring a deeper, nuttier flavour to both parts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 449 calories, 8g protein, 50g carbs, 25g fat.

The flour and sugars supply most of the carbohydrates, while pistachios, olive oil and butter contribute much of the fat. Eggs and pistachios provide some protein. Pair a slice with fruit or yoghurt for a more balanced snack or dessert.

The pistachios

For the topping: the recipe calls for toasted pistachios that are already coarsely chopped, so they retain some texture in the crumble.

For the batter: process the toasted nuts until fine crumbs form. Stop there rather than continuing until they become a paste.

Making the crumble

Crumble mixture: stir its ingredients together in a bowl before starting the batter. This keeps the topping ready to scatter as soon as the batter is in the tin.

Even layer: distribute it across the surface so each slice gets some topping.

Blending the batter

Wet mixture: whisk the eggs, oil, melted butter and lemon zest until emulsified before adding them to the processor.

Short blend: once the wet mixture meets the dry ingredients, blend only until smooth, about 30 seconds. This avoids processing the batter longer than the method requires.

Checking when it is done

Timing: begin checking at 25 minutes, as the recipe gives a 25–30-minute baking window. The cake is ready when it springs back to a light touch.

Cooling: let it rest in the tin for 10–15 minutes before releasing the sides, then cool completely. This gives the cake time to settle before serving.

Serving and keeping

Serve the cooled cake on its own or alongside coffee or tea; its lemon, anise and toasted pistachio flavours need little extra.

The cake is described as keeping well on the kitchen counter for a few days. Store it covered once fully cool to help protect its texture.

Recipe notes & tips

• Toast the pistachios before measuring them for a fuller nutty flavour.
• Let the melted butter cool slightly before whisking it with the eggs.
• Use a food processor to grind the batter pistachios into fine crumbs, not paste.
• Check the cake at 25 minutes and continue baking only if it does not spring back.
• Wait until the cake is completely cool before slicing for neater pieces.

Variations

• Citrus swap: use orange zest in place of lemon for a different aromatic note.
• Anise lift: add a little more ground anise if you enjoy its distinctive flavour.
• Nut mix: replace some of the pistachios with toasted almonds while keeping the total amount similar.
• Extra lemon: serve with a little lemon zest scattered over the cooled cake.
• Smaller tin: use a smaller tin only if you can accommodate a deeper cake and adjust the baking time by checking for doneness.

Common mistakes to avoid

• Overprocessing the nuts: stop when they resemble fine crumbs so they do not turn into a paste.
• Overmixing the batter: blend only until smooth, around 30 seconds, as directed.
• Uneven topping: spread the crumble over the whole surface so it bakes consistently.
• Removing the tin too soon: wait 10–15 minutes before releasing the sides to let the cake settle.
• Slicing while warm: cool the cake completely first for cleaner slices.

How to store

Once completely cool, cover the cake and keep it on the kitchen counter for a few days. If you prefer it warm, reheat an individual slice briefly, just until warmed through.

Frequently asked questions