Sbrisolona. Almond Nutella Crumble cake is really like a crunchy tart. It’s also known as Sbrisolina a treat from Lombardy in Italy. Easy to make and SO delicious. Don’t forget to watch the video…….
I always have so many things I want to cook at Christmas and yet not many of them ever come to light. That is because I just run out of time. I am good though at thinking up all kinds of quick and easy last minute substitutes that anyone could whip up. Things like this no churn ice cream Christmas cake or these ridiculously easy Fruit Mince Muffins . Then there is the Last Minute Christmas Pudding or this No commitment Christmas Slice just to name a few. Yes it is clear that I always run out of time. I do have a bit of an obsession with sweet things. Oops.
This Sbrisolona is one of those easy things. I have made quite a few of these in the last two weeks. They whip up in the food processor in minutes and it seems that everyone loves them. My favourite is this one with Nutella, but I have made it recently with Jam and a layer of ricotta and also with fruit mince ( the sweet spicy Christmas kind made from dried fruit). You could say that this is extremely versatile as well as easy to make.
Give it a try. Make it and keep it in the fridge for up to a week.
- 300 gm plain flour 2 cups
- 150 gm almond meal or flour 1 1/4 Cups
- 150 gm caster sugar
- 210 gm butter unsalted, softened
- 1 1/2 teaspoons baking powder
- 1 whole Egg beaten
- 100 gm almonds unpeeled whole
- 375 gm nutella or about 1 1/4 cups Aust, don't use a substitute
The Sbrisolona keeps better in the refrigerator overnight so it crisps up the buttery crumble, before serving. You can also store in the fridge for up to a week.
Cut into small pieces. This cake should serve at least 12 people.
This is Sbrisolona with Christmas Fruit filling