Do you like the Sicilian pistachio cake? Today you’ll discover my greedy version: the Bronte pistachio cake recipe with Nutella (also gluten-free)!
When we think of the Bronte pistachio, we think of something sicilian, volcanic, with an emerald green and ruby red color.
If we then pause a few more seconds to think about the thousand of recipes we can create with this fruit, one of them stands out for its fame and goodness: the Bronte pistachio cake.
Born in Sicily, the pistachio cake recipe has many variants, including the pistachio cake with Nutella, which is tempting for young and old people.
With its aroma and qualities, Bronte pistachio is also commonly consumed raw as a snack or aperitif. In fact, it is an excellent base for sweet and savory dishes.
Thanks to its characteristics, since June 2019 this Sicilian pistachio obtained from the European Union the Protected Designation of Origin (PDO).
Bronte pistachio cake recipe
The small olive-shaped fruit is widely used in Sicilian pastry. For that, pistachio has become the main symbol of the city of Bronte and of Sicily in general, recalling the rich history and tradition of the island.
The Arabs brought pistachio in Sicily between the eighth and ninth centuries. The longevity and resistance of the plant has then allowed it to settle in the most arid and scarcely cultivable volcanic soils (“sciare” in Sicilian), typical of the slopes of Mount Etna.
In Bronte area, the local population has maintained their traditions, handed down by generations of farmers over the centuries. These include the care of the so-called “lochi” (pistachio groves) and the conservation of the fruit, which contributed to make the city of Bronte famous as “city of pistachio”.
How to make pistachio cake? The original version of Bronte pistachio cake has a soft pistachio base, filled with pistachio cream. The latter is typically made using sheep’s milk ricotta or white chocolate. The result is a dessert with a strong taste, excellent to serve after the meal, but also perfect for breakfast or as an occasion dessert.
However, there are many Bronte pistachio cake recipes: as a tart, with almonds or peanuts, with cream and chocolate, moist pistachio cake to name a few.
Sicilian Pistachio cake recipe with Nutella
If you love Bronte pistachio cake, today you’ll discover a delicious variant (that you can also make gluten-free).
My favourite version of homemade Pistachio cake is definitely the Bronte pistachio cake with Nutella cake – which is used both as a filling and as a topping. Using toasted pistachio flour, the intense flavor of the fruit is enhanced.
This easy pistachio cake recipe has many advantages: the ingredients are easily available in every supermarket; using a gluten-free flour for desserts, it is ideal to accommodate the needs of coeliacs and gluten intolerant; it pleases young and old people with a unique taste and softness.
Let’s make my Bronte pistachio cake recipe from stratch!
Preparation: 1.5 hours
- 250 g of Bronte pistachio flour
- 150 g of flour for cakes (also gluten-free)
- 150 g of butter
- 150 g sugar
- 3 organic eggs
- ½ glass of milk (also vegetable)
- 1 sachet of baking powder
- 200 g nutella
- 100 g of Bronte pistachio grains
1. Using a non-stick pan, quickly toast the pistachio flour for about two minutes over medium heat. Set it aside in a small bowl.
2. With a whisk, beat the eggs together with the sugar until the mixture is frothy and white.
3. Add the butter previously cut into small cubes and left to rest at room temperature for about 20 minutes. Continue to mix using the whisk.
4. Don’t worry if the butter is not completely melted and you will see small lumps. They will melt once the rest of the ingredients for your pistachio layer cake are combined and with the heat of the oven!
5. Mix the butter with the eggs and sugar. Then add the toasted Bronte pistachio flour and the cake flour, stirring with a spoon.
6. Finish by adding the milk and yeast.
7. Butter and flour a 26-28 cm springform baking pan.
8. Pour the mixture into the pan and bake them in a preheated oven at 180 degrees for 35-40 minutes.
9. Once the base is cooked, let it cool for about 30 minutes.
10. Meanwhile, heat the Nutella in a double boiler. It will become liquid and this will facilitate the filling.
11. Once cold, cut the base of the Bronte pistachio cake (6-7 cm thick) in half.
12. Fill the inside with about ½ of Nutella (you can also pour it directly from the jar).
13. Close the pistachio cake and use the remaining part of Nutella to garnish the cake on the outside, covering everything with the chopped pistachios.
The Bronte pistachio cake with Nutella is excellent to eat as early as 3-4 hours after filling, but it can be stored up to two days after preparation out of the fridge.
Remember to store it in a dry and cool place, to preserve the intense taste of the toasted Bronte pistachio and its softness.
Enjoy your meal with the Bronte Pistachio cake with Nutella! 😋