Our Signature Sicilian Pistachio CakeDolci - Desserts
There are 3 ways you make this:
- In a stand-alone mixer using a paddle beater
- With an electric whisk
- By hand with a wooden spoon!
Pre-heat the oven to 150 degrees Celsius and line a 9-inch round cake tin with baking paper.
Tip* brush a little oil on the base of the tin to help stick the baking paper.
In a mixing bowl place inside, the room temperature butter along with the caster sugar. On a slow to medium speed if using a mixer start to beat the butter and sugar until pale and light in colour – make sure not to over beat though as this will cause the cake to collapse in the oven.
Tip* you want the butter & sugar to still be semi firm in texture as well as pale and fluffy so try not over mix.
Once the butter and sugar mix is ready start to add in the eggs one by one mixing well after each egg. It is good practice to scrape the sides and bottom of the bowl with a spatula after each egg is added which will help the mixture to have a smooth consistency giving the cake a nice even rise.
Tip* If you add in the eggs too quickly or if they are too cold this will cause the mix to curdle.
Once all the eggs are added into the mix start to add in the Strazzanti Pistachio flour mix, do this in 2 rounds bringing the mixer to a slow speed to gently fold in the flour mix. Give the cake mixture one good final mix for 10 seconds and then place in the cake tin.
Bake in the oven for 40-45 minutes.
Leave the cake to cool for 1 hour then spread the pistachio cream almost to the edge of the cake, leaving roughly 1 inch at the edge. With a sieve dust the icing sugar on the edge of the cake and sprinkle with the crushed pistachio and freeze-dried raspberries and finish with the Strazzanti chocolate disc for your very own Strazzanti Sicilian Pistachio Cake!
Our cake is best served at room temperature and when covered and sealed well it can last for up to 7 days out of the fridge and is also suitable for freezing.
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