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- Sbriciolata alla Nutella
Sbriciolata alla Nutella
- Michele Pascarella
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Serves 8 - 10
Easy
Prep: 10 mins
Cook: 30 mins
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This crumbly and buttery cake, filled with chocolate hazelnut spread, is perfect with a cup of coffee
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Try Michele Pascarella's sbriciolata alla nutella, then discover Nutella cheesecake, Nutella cake with Baileys cream, Nutella cookies with walnut and sea salt or Nutella swirl buns.
Recipes extracted from Napoli on the Road by Michele Pascarella (£20, Ryland Peters & Small). Photographs: Steven Joyce. © Ryland Peters. Recipes are sent by the publisher and not retested by us.
Sbriciolata alla Nutella recipe
Ingredients
Nutrition
-
300g plain flour
-
150g granulated sugar
-
½ tsp baking powder
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150g unsalted butter
cold, cubed
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1 large egg
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1 tsp vanilla extract
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300g Nutella or other chocolate hazelnut spread
-
icing sugar
for dusting
Nutrition: per serving (10)
- kcal459
- fat23g
- saturates11g
- carbs56g
- sugars32g
- fibre2g
- protein6g
- salt0.4g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. In a large mixing bowl, combine the flour, sugar, baking powder and a pinch of salt. Add the butter and use your fingers or a pastry cutter to blend it into the mixture until it resembles coarse crumbs. Stir in the egg and vanilla until the mixture is just combined but still crumbly – do not overmix.
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step 2
Press two-thirds of the mixture into the bottom of a lined 23cm round baking tin to form a firm base. Evenly spread the Nutella over the base, leaving a small margin around the edges to prevent sticking. Crumble the remaining dough over the Nutella layer.
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step 3
Bake for 30-35 mins or until the top is golden and firm.
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step 4
Allow the cake to cool in the tin on a wire rack before removing. Once cool, dust with a little icing sugar. Cut into slices to serve.
More ways with Nutella.
Authors
Michele Pascarella
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