Torta Sbrisolona recipe

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Ingredients

2 cups finely chopped almonds
1 ½ cups cornmeal
1 cup white sugar
1 ⅔ cups all-purpose flour
1 lemon, zested
1 vanilla bean, split lengthwise and scraped
1 pinch salt
½ cup butter, softened
⅔ cup lard
3 egg yolks

Nutrition Info

565.5 calories
carbohydrate: 57.6 g
cholesterol: 98.8 mg
fat: 34.4 g
fiber: 3.7 g
protein: 8.6 g
saturatedFat: 12.5 g
servingSize: -
sodium: 85.3 mg
sugar: 22.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.

  2. Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.

  3. Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center, add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.

  4. Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

Recipe Yield

10 servings

Recipe Note

Sbrisolona cake is typical of the area around Milan, in Lombardy, Italy. My grandmother taught me this simple but tasty cake recipe which generates a biscuity dessert with a pleasantly crumbly top! Baking pan size is up to you depending on how thick you'd like it to come out.

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