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Sbrisolona Almond Nutella crumble

Sbrisolona Almond Nutella Crumble Cake

This easy dessert has it's roots in Italy and can be whipped up in the food processor. It is versatile and can be eaten all year round
5 from 2 votes
Course Dessert
Cuisine Italian
Servings 8


  • 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


  • You'll need a spring form 24 cm / 10 in lined with paper. ( No Smaller) . Oven 180 C / 350 F
  • Start by roasting the Almonds. Put them onto a tray and roast for 8 minutes or till just starting to colour. Cool.
  • Put the dry ingredients into the food processor and blitz. Add the softened butter and process till combined ( it will look just a little bit doughy)
  • Stop and add the beaten egg and process till well combined or about 1 minute
  • Put half the mixture into the bottom of the springform tin and press down. Add the nutella and spread over the base with a spoon or pallet knife leaving a border around the outside edge ( this stops the chocolate from burning).
  • Sprinkle the remaining topping over the chocolate mixture and add the almonds to the top, pressing down lightly.
  • Turn the oven down to 170 C/ 340 F and bake for 40 minutes. If the top starts to brown a lot cover it with foil to protect. (I also sit this on a hot pizza stone sometimes to help the bottom cook, but it isn't essential)
  • Remove from the oven and cool completely.


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.