Strawberry and Pistachio Crumble Cake

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I created this delicious cake because it’s along the same lines as the Lemon and Coconut tea cake I made a few weeks ago 🙂 It’s got the same cake base as this cake but with a fresh strawberry filling and a pistachio crumble topping! So yummy! It’s easy to whip up for an afternoon tea with girlfriends 🙂 Enjoy xx

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Strawberry and Pistachio Crumble Cake

Inspired by Butter Baking.

Ingredients:
For the cake:
1 1/2 cups self-raising flour
3/4 cup caster sugar
90g butter, chopped
1 egg
1 tsp vanilla

For the strawberry filling:
500g strawberries
1/4 cup sugar
1 tbs cornflour

For the crumble:
1 1/4 cups plain flour
2/3 cup demerara sugar
80g pistachios
2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
110g melted butter

Method:
Pre heat the oven to 160°C, grease a 23cm springform pan and line with baking paper.

For the cake, sift the flour into a bowl, add the sugar, then rub the butter into this mixture until it resembles fine breadcrumbs. Stir in the egg and vanilla to form a soft dough. Press the mixture into the base of the cake tin.

For the crumble, process the pistachios in a food processor until they resemble fine breadcrumbs. Combine all the ingredients in a bowl with a fork until all incorporated. Spread the mixture onto a large baking tray lined with baking paper to about 1cm in thickness. Bake crumble for about 20-25 minutes or until just starting to golden around the edges then remove from oven. Increase the oven temperature to 180°C.

For the strawberry filling, hull and quarter the strawberries then mix in the sugar and cornflour until the strawberries are evenly coated. Scatter over the cake batter in the tin. Spread the crumble in an even layer over the strawberries in the cake pan and bake for about 25-30 minutes until golden.

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2 thoughts on “Strawberry and Pistachio Crumble Cake

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