This pistachio cake from Bronte is one of the signature cakes of the town on the slopes of Etna known as the pistachio town. The sponge is split in two, filled with Scyavuru Pistachio Cream 25% and topped with pressed chopped pistachios.

It is an easy cake that keeps well at room temperature. For a stronger flavour use Pistachio Cream 45%, or try the Crunchy Pistachio Cream 25% for a little crunch in the middle. Also see our Pistachio Cake with Orange Cream.

Difficulty: Easy
Course: Cake
Time: Prep 20 min · Bake about 45 min
Made with: Scyavuru Pistachio Cream 25%

Ingredients for pistachio cake from Bronte

For the sponge

  • 6 eggs
  • 250 g sugar
  • A pinch of vanilla
  • 120 ml seed oil (or 150 g butter)
  • 300 g pistachio flour
  • 100 g flour 00
  • 1 sachet (16 g) baking powder

For the filling and top

  • 200 g Scyavuru Pistachio Cream 25%
  • Chopped pistachios

How to make pistachio cake from Bronte

  1. 1. Whisk Beat the eggs with the sugar and vanilla until light and foamy.
    Whisking eggs, sugar and vanilla in a blue bowl
  2. 2. Combine Add the oil, then both flours and the baking powder, and mix until smooth.
  3. 3. Bake Pour into an oiled and floured 24 cm tin. Bake at 180 °C (static) for about 45 minutes, or at 160 °C (fan) for about 60 minutes, until a toothpick comes out clean.
    Pouring pistachio cake batter into a round tin
  4. 4. Fill Once cool, cut the cake in half horizontally. Spread the Pistachio Cream over the bottom layer and put the top back on.
    Spreading pistachio cream over the bottom layer of the cake
  5. 5. Finish Brush the top with a little more cream (or honey) and press chopped pistachios on.

Tips

  • Keeps at room temperature.

Try it with…

Did you know?

  • Bronte is known as the “città del pistacchio” (pistachio town).
  • The Pistacchio Verde di Bronte has protected designation of origin (DOP) status.
  • The Sicilian words for pistachio and pistachio tree, frastuca and frastucara, come from Arabic.

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