Torta al Pistacchio di Bronte
A tender, aromatic Sicilian sponge cake made with finely ground Bronte pistachios, topped with chopped nuts and icing sugar.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •22cm springform cake tin
- •Electric hand mixer
- •Food processor
- •Baking parchment
- •Silicone spatula
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 26 g
- carbs
- 36 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 410 kcal
Instructions
- 1
Preheat the oven to 175°C (155°C fan) and grease a 22cm springform tin lined with baking parchment.
- 2
Grind the whole pistachios with two tablespoons of caster sugar in a food processor until finely powdered, avoiding over-blending.
- 3
Whisk the egg yolks with the remaining caster sugar in a large mixing bowl until thick, pale, and doubled in volume.
- 4
Pour the melted butter and milk into the yolk mixture, whisking gently until thoroughly incorporated.
- 5
Sift the tipo 00 flour, potato starch, and baking powder together directly into the bowl.
- 6
Fold the dry ingredients, ground pistachios, and lemon zest into the yolk mixture using a spatula until smooth.
- 7
Whisk the egg whites with a pinch of sea salt in a clean bowl until stiff, glossy peaks form.
- 8
Gently fold one third of the whipped whites into the batter to loosen the texture.
- 9
Fold in the remaining whites in two batches with slow, sweeping upward motions to preserve air volume.
- 10
Pour the batter into the tin, level the surface gently, and scatter the granella di pistacchio over the top.
- 11
Bake for 35 to 40 minutes until risen and a wooden skewer inserted in the centre comes out clean.
- 12
Cool in the tin for 15 minutes, turn onto a wire rack to cool completely, and dust with icing sugar.
Chef's tips
Pulse the pistachios with sugar in short bursts to avoid heating the nuts, which can turn them into oily paste instead of dry meal. Use vivid green, unroasted Bronte pistachios for the characteristic colour and rich, resinous flavour.
Ingredient substitutions
- pistacchio verde di Bronte → high-quality unsalted Californian or Sicilian raw pistachios, though the green colour will be less intense
- fecola di patate → cornflour (maizena)
- lievito per dolci → standard baking powder with 0.5 tsp pure vanilla extract added to the batter
Storage
Store the cooled cake under a glass cake dome or in an airtight container at room temperature for up to four days.
Reheating
Serve at room temperature, or warm individual slices in a low oven at 140°C for 5 minutes if desired.
Common mistakes to avoid
- •Overprocessing the pistachios until they release their oils and turn into a dense paste rather than fine flour.
- •Vigorously stirring the whipped egg whites, which knocks out the trapped air and creates a heavy, flat cake.
- •Opening the oven door during the first 25 minutes of baking, causing the fragile centre to collapse.
Serving suggestions
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