This post may contain affiliate links. Please read our disclosure policy.
Sbrisolona al pistacchio is an Italian crumb cake made with buttery, delicious pasta frolla (Italian pastry) and filled with pistachio cream. It’s so easy to prepare and is perfect 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 I have to say, if you’re a pistachio lover like me, this one is a must-try!
You can use store-bought Italian pistachio cream like I have, or make your own pistachio cream at home.
Ingredients
Pin this now to find it later
Pin It- 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 – I 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 – I’m not a fan of Nutella, so I 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
Italian Desserts
Crostata di Frutta (Italian Fruit Tart)
Italian Desserts
Apple Crostata with Apricot Jam
Italian Desserts
Torta della Nonna: Italian Custard Tart
If you’ve tried this Sbrisolona al Pistacchio recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Sbrisolona al Pistacchio (Pistachio Crumb Cake)
Equipment
- 9 inch springform cake tin
- Food processor
- Baking parchment
Ingredients
- 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
Instructions
- 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.100 g (3/4 cup) unsalted pistachios
- Add the blitzed pistachios to a large mixing bowl with the flour, sugar, baking powder and a pinch of salt. Mix everything until combined.250 g (2 cups) Italian 00 flour, 100 g (scant 1/2 cup) sugar, 1 teaspoon baking powder, Pinch of salt
- 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.150 g (10 tablespoons) cold unsalted butter, 1 egg
- 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.
- 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.300 g (1 packed cup) Pistachio cream
- Sprinkle the remaining pastry over the top of the cake in large crumbs. Place the cake in the fridge for at least 30 minutes.
- 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.
- Serve warm or at room temperature (delicious served with a morning cappuccino).
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.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
