Pistachio Crumble Cake
Serves 8
15 mins prep
30 mins cook
45 mins total
This cake is prepared entirely in a food processor before baking. It keeps very well on your kitchen counter for a few days, if it lasts that long.
Yield: One 9-inch cake
For streusel:
For cake:
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Heat oven to 325 (160 C) degrees and lightly brush the bottom and sides of a 9-inch springform pan with olive oil or melted butter.
To make the streusel, stir together all ingredients in a small bowl. Set aside.
Grind the pistachios in a food processor until fine crumbs form. Add the flour, sugar, anise seed and baking powder and pulse to combine.
Whisk together the eggs, olive oil, butter and lemon zest until emulsified. Add to the flour mixture in the food processor and blend just until the batter is smooth, about 30 seconds.
Spread batter into the pan and top evenly with the streusel. Bake 25 – 30 minutes. The cake should spring back to the touch.
Cool cake on a rack 10-15 minutes before removing sides of the pan. Let the cake cool completely before serving.
