Sbrisolona al Pistacchio, Italian Pistachio Crumb Cake

Sbrisolona al pistacchio is an Italian crumb cake made with buttery, good pasta frolla (Italian pastry) and filled with pistachio cream. It's so easy to prepare and is solid served with your morning coffee or as a dessert!

Sbrisolona is a rustic, crumb cake from Lombardy that's traditionally made with almonds. You'll often see filled variations with different flavours such as jam or hazelnut chocolate spread.

This recipe is so easy to adapt with different fillings, but we have to say, if you're a pistachio lover like us, this one is a must-try!

You can use store-bought Italian pistachio cream like we have, or make your own pistachio cream at home.

• Italian 00 flour – you can also use all-purpose flour.
• Unsalted pistachios – if you only have salted pistachios, you can rinse them in cold water to remove most of the salt, then dry them well in a clean kitchen towel.
• Sugar – We use caster sugar, but granulated sugar will also work.
• Butter – make sure it's fridge cold and unsalted.

Flavour variations

• Nuts – swap the pistachios with almonds (skins on or off).
• Hazelnut chocolate spread – We're not a fan of Nutella, so we tend to opt for a palm oil-free version. A good quality spread that's not overly sweet will work great!
• Jam – any kind of jam you like, from strawberry, raspberry, cherry, mixed berry to apricot!

More Italian cakes and tarts to try

Breakfast

Italian Breakfast Bundt Cake – Ciambella Allo Yogurt

Italian Desserts

Crostata di Frutta (Italian Fruit Tart)

Italian Desserts

Apple Crostata with Apricot Jam

Italian Desserts

Torta della Nonna: Italian Custard Tart

Ingredients

Makes 12 servings

• 250 g (2 cups) Italian 00 flour ((can also use all-purpose flour))
• 100 g (3/4 cup) unsalted pistachios
• 1 egg
• 150 g (10 tablespoons) cold unsalted butter
• 100 g (scant 1/2 cup) sugar
• 1 teaspoon baking powder
• Pinch of salt
• 300 g (1 packed cup) Pistachio cream

Equipment

• inch springform cake tin
• Food processor
• Baking parchment

Method

1. Put the pistachios in a food processor and blitz to fine crumbs. Be careful to not blitz them for too long as they'll start to turn into butter.

2. Add the blitzed pistachios to a large mixing bowl with the flour, sugar, baking powder and a pinch of salt. Mix everything until combined.

3. Next, add the cold butter and use your hands to rub it into the flour until it has a dry crumby texture. Lightly whisk the egg, then add it to the mixture. Use your hands to mix it in until it has a rough, rustic crumb texture.

4. Press just over half of the mixture into your cake tin (If you are using a non-stick spring form cake tin then there's no need to grease it first as there's enough butter in the pastry). Press it in, to form a even base layer.

5. Next, spread the pistachio cream over the top, making sure you keep about ½ inch border around the edge. If your pistachio cream is very thick, you can warm it up gently in a saucepan first.

6. Sprinkle the remaining pastry over the top of the cake in large crumbs. Place the cake in the fridge for at least 30 minutes.

7. Pre-heat the oven to 180C/350F fan (200C/400F static). Bake the cake for 30 minutes until it's just starting to turn slightly golden on top.

8. Serve warm or at room temperature (delicious served with a morning cappuccino).

Kitchen notes

• Storage the sbrisolona will keep well in a sealed container at room temperature for 3-4 days.
• Prep ahead you can prep the pastry in advance and store it in the fridge until you need it.