Sbrisolona Almond Nutella Crumble Cake
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5.0
6 reviews
Excellent
Sbrisolona Almond Nutella Crumble Cake
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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
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Ingredients
- 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
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Instructions
- 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.
Notes
- 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.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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