La sbrisolona

Picture this: you wake up on a sunny Sunday, cuddle with your loved one, and end up having a late breakfast in bed. Coffee and cake are a must and Sbrisolona is a super classic Italian cake that would be just perfect: crunchy but moist, sweet but tangy…exactly how I envision a cuddle session with my boo 😉

Sbrisolona dates back to the 1500s and Its humble origins make this recipe extremely simple but also delicious. Back then people had to maximize the taste of the few ingredients they had available – and we Italians are very good at it. The majority of our traditional recipes originate out of this need.

The name “Sbrisolona” derives from the term “brisa”, which in Mantova’s dialect means crumbles (“briciole” in Italian). This is because this cake is very crumbly, a characteristic that makes it also longer lasting, being a tendentially drier cake.

Nicole Vittoria
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients
  

  • 100 gr all-purpose flour
  • 100 gr corn flour
  • 100 gr almonds
  • 100 gr butter
  • 100 gr sugar
  • 1 egg yolk
  • 1 lemon
  • 1 vanilla bean or 1 teaspoon natural vanilla extract
  • pinch of salt

Instructions
 

  • Grind 90 gr. of almonds with a mixer or – like I’m doing – with a knife (it’s the vintage way, ya know) until you reach a crumbly consistency.
  • Combine the two types of flour with the sugar and the crushed almonds, then add the vanilla seeds (if you don’t have a bean you can use a tablespoon of natural vanilla extract).
  • Add the zest of one lemon and a pinch of salt. Mix.
  • At last, add the egg yolk and the cold butter and work the dough with your hands. We are looking for a sandy consistency. Add the remaining 10 gr. of whole almonds to the dough.
  • Prep a cake form (20. 22 or 24 cm) with parchment paper and press the cake dough. 
  • Garnish it with some almonds, add a sprinkle of sugar on the top then bake it at 180°C for 20 min then lower the heat to 160°C and cook for another 15 min. 
  • Let it cool down and enjoy this surprising cake! So simple but delish.
  • As always, Buon Appetitooooo! 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
Nicole Vittoria © Copyright 2023. All rights reserved.
Close