A delicious crumble cake filled with ricotta, pistachios, chopped chocolate, and orange marmalade… the title is long, but the recipe is very simple, suitable for all times of the day. A fragrant and quick-to-make pie, with a filling that slightly resembles the Sicilian cannoli, thanks to the orange zest and crushed pistachios. The dough can be prepared in a few minutes (even by hand if you don’t have a mixer or stand mixer) and does not require resting in the fridge. Try this recipe, it’s easy but truly delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 278.72 (Kcal)
- Carbohydrates 33.93 (g) of which sugars 13.96 (g)
- Proteins 6.82 (g)
- Fat 13.73 (g) of which saturated 7.96 (g)of which unsaturated 5.37 (g)
- Fibers 1.53 (g)
- Sodium 28.02 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 5 2/3 tbsp butter (soft)
- 1/3 cup sugar
- 1 egg (medium)
- 1 tsp baking powder
- 2 tbsps orange marmalade
- 3/4 cup ricotta
- 2 tbsp sugar
- 1/3 cup dark chocolate
- 1/4 cup pistachios
- orange zest
Tools
- Cake Pan 18-20 cm
- Bowl
- Food Processor or stand mixer
- Grater
Preparation
Start by preparing the filling: chop the dark chocolate and pistachios with a knife, grate the zest of half an untreated orange.
Place the ricotta in a bowl, add the sugar, chocolate, pistachios, and orange zest, mix well with a spoon and set aside.
Now focus on the dough: blend the soft butter with the sugar, using a food processor or stand mixer. Add the egg, let it incorporate, then add the sifted flour and baking powder.
Knead quickly until you get a crumbly mixture, softer than a classic shortcrust.
Line the cake pan with parchment paper (or grease and flour it), and arrange about half of the dough. Compact it with your fingers, forming a little edge along the sides.
Spread 1-2 tablespoons of orange marmalade on this base, just a thin layer (1).
Add the ricotta cream and distribute it with a spoon (2).
Finally, cover the filling with the remaining dough, breaking it into pieces with your hands (3). If desired, you can sprinkle with cane sugar or granulated sugar.
Place the dessert in a static oven at 350°F and bake for 35-38 minutes, until the surface is lightly golden. Times depend on the power of your oven and the pan used.
Once done, remove the cake from the oven and let it cool well. If you like, you can sprinkle it with powdered sugar.
The crumble cake with ricotta, pistachios, chocolate, and orange is ready, perfect for any time of the day.
Tips and Notes
If you don’t consume it within 1-2 days, store the cake in the refrigerator or in a very cool place.
If you don’t have orange marmalade, you can substitute it with other citrus marmalade or with apricot or peach jam.
You can use cow’s or sheep’s ricotta, as you prefer.
FAQ
What are the proportions for a larger cake pan?
For a 24-26 cm cake pan, you will need to double all the quantities. For a 22 cm cake pan, increase the quantities by 50%.
