Sbrisolona al Pistacchio (Pistachio Crumb Cake)
Step by step photos below, use the camera toggle to turn them on and off. A delicious rustic Italian crumb cake made with butter pastry and a pistachio cream filling. Perfect served with coffee.
Servings: 12 servings
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.
Nutrition
Calories: 394kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 115mg | Fiber: 1g | Sugar: 9g | Vitamin A: 354IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg
