pistachios Archives - Sugar et al

I’ve been a bit under the weather. I don’t enjoy being tied down to the bed so it was not the best of times for me. I love standing on my two feet even if it means standing long hours without a break so this was a kind of situation-imposed rest from which I was desperate to recover. Not being able to bake or photograph or shop for ingredients can affect me in a big way and I was really looking forward to some baking action.
Finally I did. After a whole week.

As it turns out, this is my 100th post. I’ve been slow that way. Taking a little over a year to reach here while also enjoying every bit of this journey. So it goes without saying that this had to be a cake post. I would have loved to do a fancy one with a few candles but honestly I didn’t have the stamina to do so. This crumble cake has been on my mind since months…I wanted to use pistachios in a crumble cake and I had pictured this rustic blue-green pairing so clearly in my mind that I could hardly wait for the cake to finish baking. I was almost certain the cake would look the way it did.

This is the kind of cake I enjoy baking and eating. Simple yet satisfying. There’s something so gorgeous about a crumble cake. Especially if the base is as moist and soft as this one. So many textures with each mouthful…almost like eating a cake and cookie together. And juicy blueberries tying the two layers together.
I blitzed the pistachios in the food processor in a way so as to keep a mix of finely ground as well as coarser crumbs in the crumble. They taste and look better. Any other nut would work just as well. Or any other berry in the cake.

Blueberry Pistachio Crumble Cake
Serves 10-12

Melted butter, to grease
200g butter, room temperature
3/4 cup castor sugar
2 teaspoons vanilla essence
2 eggs, room temperature
1 cup self-raising flour
1 cup plain flour
3/4 cup milk
200g blueberries fresh or frozen (I used fresh)

Crumble Topping
1/2 cup plain flour
50 g butter, chilled and chopped into cubes
1/4 cup brown sugar
1/3 cup pistachios, skinned and ground to a coarse powder in the food processor

Preheat oven to 180 degrees C. Brush a round 20 cm spring form pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.

Using an electric mixer or with a hand mixer, beat the butter, sugar and vanilla until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.

Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the blueberries on the top.

To make the crumble topping, place all the ingredients in a bowl. Use your fingertips to rub the butter into the mixture until the mixture contains large and small crumbs.

Sprinkle the crumble topping over the blueberry layer. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature

Muffins were probably the first things I learnt to bake. As a child, I only knew two flavours. Vanilla and Chocolate. We had an old fashioned portable round oven which would sit on the floor during baking times and otherwise tucked away in one corner of the house. Baking was not very popular in Indian homes and my mother was probably one of the few bakers I knew existed at that point in time. Before I was allowed to take complete control of the oven, my job was to butter the muffin tins which were of all possible shapes and sizes. And to ward off my then toddler sister and crawling brother from attacking the oven. I enjoyed the first but loved the second one! Because it meant sitting close to the oven.

Its funny when I think about how I would sit right next to the equipment and peek into its glass face to see the muffins rise before my eyes. Sometimes I would see my mother adding dried orange peel or nuts. Pistachios and cashew nuts were a favourite in my house and they would make an appearance in all sweet treats, Indian or otherwise.

I took out coloured liners to bake these muffins but on an impulse decided to bake them in different sized tart pans. Just like I did when I was a little girl. We didn’t even know then that muffin liners existed. I am very nostalgic lately. And with good reason. I will be meeting my family after a year…in fact going back home after 2 years. I am more excited for my boys and of course their grand parents who find joy in nothing more than holding them close.

Coming back to the muffins, they are simple, moist and soft on account of the buttermilk and quite chocolatey too. No creaming of the butter so I love it all the more. The original recipe called for chocolate chips but I have replaced them completely with chopped pistachios. Hence they have a nice nutty crunch to them. It goes without saying that you can use any of your favourite nuts, chocolate chips, sultanas etc. These are perfect for the lunchbox or a tea time snack.

And even better accompanied by stories that you share with your children about what you baked or ate as a child…

Chocolate Pistachio Muffins (adapted from Joy of Baking)

1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
1 cup (240 ml) buttermilk
2 teaspoons pure vanilla extract
1 3/4 Cups (230 g) all-purpose flour
2/3 Cup (60 g) Unsweetened Cocoa Powder
11/4 Cups (265 g) Light Brown Sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pistachios
extra pistachios for garnish

Preheat oven to 190 degrees C. Butter or line muffin cups with paper liners (I used tart pans).

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk and Vanilla extract.

In another large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir in the chopped nuts. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter using two spoons or an ice cream scoop. Sprinkle with the extra chopped pistachios. Place in the oven and bake until a toothpick inserted in the centre of a muffin comes out clean, about 15-20 mins. Transfer to a wire rack and let cool for about 5 mins before removing from pan.

Note: Baking times will vary according to the size of the muffin cups. If you are using two different sizes like me, you will need to check the smaller ones after 10 mins as they will bake in lesser time.