Strawberry and Pistachio Streusel Cake
By OcadoLife
Published on 03 July 2022
Combining pistachios with green food colouring or matcha powder gives this Strawberry and Pistachio Streusel Cake from recipe writer and food stylist Esther Clark extra wow factor. The crumbly streusel topping adds interesting texture, and the strawberries bring freshness to balance out all that sweetness. Pile more berries on top if you like – and try adding a dollop of clotted cream or ice cream to serve. Looking for more cake recipes? Look no further.Time and servings
1 hr 35 minsTotal time
10Servings
35 minsPrep time
1 hrCooking time
Ingredients
- 50 g of cold unsalted butter, cubed, plus extra for the tin, plus 125g, softened
- 25 g of plain flour
- 200 g of golden caster sugar
- 130 g of shelled pistachios, 80g whole and 50g roughly chopped
- 3 medium eggs
- 85 g of soured cream
- 0.5 tsp of almond extract
- 1 drop of of green food colouring or 2 tsp matcha powder (optional)
- 200 g of self-raising flour
- 300 g of strawberries, hulled, half finely chopped and half sliced
- 2 heaped tbsp of clotted cream or ice cream (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a deep, loose bottomed 20cm cake tin with butter and line the base with baking paper.Step 2
Make the streusel: in a bowl, rub the cold butter and plain flour to a coarse crumb using your fingertips. Stir in 50g sugar and a pinch of salt; set aside.Step 3
In a food processor, blitz the 80g whole pistachios to a finely ground texture.Step 4
Using an electric whisk, beat 125g softened butter and 150g sugar for the cake on a high speed until light and fluffy.Step 5
In a jug, whisk the eggs, soured cream and almond extract with a fork, then pour it into the butter mix. Add the food colouring or matcha, if using, and continue beating until combined.Step 6
Fold in the self-raising flour, a pinch of salt, the ground pistachios and chopped strawberries. Spoon into the cake tin, scatter with the streusel and bake for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin.Step 7
Remove the cake from the tin, then top with the sliced strawberries and 50g chopped pistachios. Serve sliced, just as it is, or with clotted cream or vanilla ice cream. Leftovers will keep, covered, in the fridge for up to 3 days; remove 30 mins before serving.