Rustic, crumbly, and filled with luscious pistachio cream, this Italian Pistachio Crumb Cake is an irresistible twist on a traditional dessert from northern Italy. It’s easy to make, visually stunning, and packed with rich nutty flavor.
A Taste of Tradition with a Nutty Twist
The classic sbrisolona cake comes from the Lombardy region, especially Mantua, and has deep roots in Italian culinary tradition. Its name comes from the Italian word sbriciolare, which means “to crumble” – and that’s exactly what this cake does. Unlike fluffy sponge cakes, sbrisolona is intentionally coarse and crumbly, made to be broken by hand and shared.
Traditionally made with cornmeal, almonds, and lard or butter, this rustic dessert has evolved over time. In this modern version, pistachios take center stage, paired with a creamy pistachio spread nestled between layers of buttery crumbs. The result is a dessert that feels both homey and indulgent, perfect for any occasion – from a cozy afternoon coffee to an elegant dinner party finale.
Ingredients
For the dough:
- 300 g (2 ½ cups) all-purpose flour
- 100 g (1 cup) almond flour
- 120 g (1 cup) granulated sugar
- 1 tsp baking powder
- 1 pinch of salt
- 1 egg
- 1 egg yolk
- 150 g (1 ¼ sticks) cold unsalted butter, cubed
- 1 tsp vanilla extract or grated lemon zest (optional, for aroma)
For the filling:
- 200–250 g (about 1 cup) pistachio cream or pistachio spread
For garnish (optional):
- A handful of chopped pistachios
- Powdered sugar for dusting
Instructions
1. Prepare the crumb base:
In a large bowl, mix the all-purpose flour, almond flour, sugar, baking powder, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it forms coarse crumbs. You don’t want a smooth dough – the mixture should resemble chunky sand.
2. Add the eggs:
Stir in the egg and yolk, and mix gently just until incorporated. The dough should remain crumbly – avoid overworking it. Add vanilla extract or lemon zest if using.
3. Prepare the cake pan:
Grease a 22–24 cm (9-inch) springform pan and line the base with parchment paper. Preheat your oven to 180°C (350°F).
4. Assemble the layers:
Pour a little more than half of the crumb mixture into the pan and gently press it down with your fingers to form an even base. Spread the pistachio cream evenly on top, leaving a small border around the edge. Sprinkle the remaining dough mixture on top to cover the pistachio cream completely, but don’t press it down – let it stay loose and crumbly.
5. Add toppings (optional):
Sprinkle some chopped pistachios on top for extra crunch and visual appeal.
6. Bake:
Bake in the preheated oven for 30–35 minutes, or until the top is golden and the edges are set. The cake should still have a slightly soft center that firms as it cools.
7. Cool and serve:
Let the cake cool completely in the pan. Once cooled, remove from the springform and dust with powdered sugar if desired. Slice gently or break into rustic chunks – true to sbrisolona tradition.
What to Expect
This pistachio crumb cake is buttery and crisp on the outside, with a soft, creamy pistachio center. The contrast of textures – crumbly crust and smooth filling – is what makes it so satisfying. The green pistachio hue adds a beautiful visual contrast against the golden crust, making it a showstopper on any dessert table.
Tips for Success
- Use cold butter and avoid overmixing to keep the dough crumbly.
- Don’t overbake – the cake continues to set as it cools.
- For a more intense pistachio flavor, use high-quality pistachio cream made with real nuts.
- You can prepare the cake a day ahead – the flavors deepen and it holds its shape beautifully.
Serving Suggestions
Serve this cake with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla gelato. It’s perfect with espresso, cappuccino, or a dessert wine. It keeps well at room temperature in an airtight container for 3–4 days.