Pistachio slice

Delicious pistachio slice – an unusual cake. Made with a homemade shortcrust pastry base and a generous amount of pistachios. Pistachio slice reminds me a little of baklava – it is so generously packed with pistachios that it should be illegal ;). The recipe comes from Israel and is inspired by the flavours and aromas of Middle Eastern desserts. It was created by an Israeli chef. You simply have to try it!

Ingredients for the base:

• 150 g plain flour
• 60 g caster sugar
• 120 g butter, cold

Cut the butter into cubes. Place it in a food processor, add the remaining ingredients and blitz until you have a crumble-like mixture. The shortcrust pastry can also be prepared traditionally: place the cubed butter in a bowl, add the sugar and flour, then quickly chop together with a knife until the mixture resembles crumble.

Grease a 22 cm square baking tin with butter and line with baking paper. Tip the prepared crumble into the tin, press it firmly over the base with your fingers and smooth the surface.

Bake at 180°C for approximately 20 minutes, until golden brown.

Ingredients for the pistachio filling:

• 4 large eggs
• 200 g soft brown sugar
• 1 tsp vanilla extract
• 50 g plain flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp baking powder
• 400 g pistachios, finely or roughly chopped (unsalted)

Place the eggs, sugar and vanilla in a bowl. Lightly whisk with a balloon whisk until thoroughly combined (do not beat or incorporate air). Sift the plain flour, cinnamon, nutmeg and baking powder directly into the egg mixture. Whisk until combined. Add the pistachios and mix thoroughly with a spatula.

Pour the prepared pistachio mixture over the baked base (it can still be hot). Bake at 180°C for approximately 25–30 minutes, until browned and fully baked. The centre of the cake should be cooked through and springy to the touch. Remove from the oven and leave to cool.

Before serving, you can dust with icing sugar. Cut into slices and serve.

The pistachio slice can be stored at room temperature, covered.

Enjoy!

Recipe author – Michael Rantissi.