Sbrisolona is a very plain rustic cake made with almonds and maize flour, covered also with whole almonds. It is a traditional cake from Mantua, a city located in Lombardy, Northern Italy.

The word Sbrisolona comes from the Italian word ‘Briciola’, ‘Crumble’, precisely because it is very crumbly and it is nearly impossible to cut a slice with a knife because it breaks into coarse pieces. In fact, you pick up pieces with your hands.

Serves: 6 –  springform 20 – 22 cm| Preparation time: 30 mins | Cooking time: 40 to 50 mins 

  • 100 g milled Italian flour 00 or Plain Flour / All Purpose Flour
  • 100 g corn flour
  • 1 egg yolk
  • 100 g unpeeled almonds to grind + a few whole ones for garnish
  • 100 g unsalted cold butter
  • Lemon zest of 1 lemon
  • A teaspoon of vanilla extract – optional
  • 100 g caster sugar
  • a pinch of salt

Method

Preheat the oven to 180°C / 350 F / Gas 4.

Grind 90 g almonds with 90 g sugar in a mixer until you get a kind of almond flour.

In a bowl add almond flour, plain flour and cornflour, mix them together, add grated lemon peel, vanilla extract, sugar and a pinch of salt, stir.

Add the egg yolk, the cold butter in pieces and with your hands start crumbling to create a coarse sandy mixture.

Mix all together and place the mixture in a 20 or 22 cm cake tin.

Sprinkle with extra sugar and place the whole almonds on top.
Bake in a preheated, static oven about 40 minutes or until the top is golden brown.

Cover with a foil if it darkens during baking.

Allow to cool at room temperature.

 

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