This is a very simple, though incredibly delicious Italian recipe. Originally the recipe comes from the Sbrisolona, a crunchy cake made with almond and corn flours. This version has a soft dough and a Nutella filling. Once you taste it, you cannot stop eating it!
ENJOY!
Gluten-free Nutella Crumble
Course: Cakes, Desserts, RecipesDifficulty: Easy
Prep time
2
hours30
minutesCooking time
23
minutesIngredients
208 g Simona’s Flour Mix – 1 1/3 cups
100 g almond flour – 1 cup
150 g granulated sugar – 3/4 cup
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
113 g unsalted butter, cold – 1 stick
1 large egg
400 g Nutella – 3/4 cup
Directions
- Grease and line a 9″ springform pan with parchment paper.
- In a medium bowl whisk together the flours, sugar, baking powder, vanilla, and salt. Cut the butter into small cubes and work into the dry ingredients, until the mixture looks like coarse breadcrumbs. Add the egg and gently knead the dough.
- Place half of the dough in the tart pan, pressing it onto the bottom and sides of the pan. Add the nutella in the middle and crumble the rest of the dough on top of the filling, trying to cover as much surface as possible.
- Place the cake in the fridge for at least two hours.
- Preheat the oven to 350 degrees Fahrenheit, when at temperature, place the cake in the oven and cover with a baking sheet. Bake for 20 minutes. Remove the baking sheet, and bake for an additional 10 minutes, until golden brown.
- Place on a cooling rack and remove the sides. Let it cool before serving.
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