The gluten-free almond cake is an incredibly easy recipe to make, perfect for anyone looking to whip up a delicious dessert with minimal effort. With its crunchy texture and irresistible almond aroma, this cake is ideal for any occasion, bringing a touch of sweetness and authenticity straight to your kitchen.
Sbrisolona: italian almond cake
Sbrisolona cake comes from the area of Mantua (near the romantic Lake Garda), in northern Italy. Its ingredients are cornmeal, sugar, butter and almonds, all of which create crunchy pieces of dough that literally melt in your mouth. It is a humble and ancient cake, which used to be baked by farmers’ wives, who just put together a few ingredients to make a flavorful and sweet cake, hence the name, “Sbrisolona,” which in Italian means, Si sbriciola or “to crumble.”
How to make almond cake
To make this delicious almond cake, start by grinding the almonds and sugar in a food processor. Pulse in short bursts to avoid overheating the almonds, which can release oils and make the cake taste bitter. Once ground, transfer the mixture to a bowl and mix it with flour, cornmeal, grated lemon zest, and a pinch of salt. Stir in some vanilla extract or the seeds of a vanilla bean for extra flavor.
Next, add the egg yolk and cold butter pieces. Use your fingers to mix everything until it looks like coarse breadcrumbs. Once combined, press the mixture lightly into a 9-inch buttered baking pan. Sprinkle powdered sugar on top and decorate with a few whole almonds.
Bake the cake at 350°F (180°C) in the middle of the oven for 20 minutes. Lower the temperature to 320°F (160°C) and bake for another 15 minutes until it turns golden brown. To make the cake extra crunchy, move it to the lower oven rack for the last 5 minutes. If you like it even crunchier, bake for an extra 5-6 minutes, but cover it with foil if it starts to brown too much.
Let the cake cool completely before removing it from the pan. If it crumbles as you take it out, don’t worry—that means you’ve made the perfect almond cake!
Ingredients
Almonds: Use unpeeled, unsalted organic almonds for the best flavor and texture. Chop them coarsely to keep their crunch and rustic feel. Avoid almond flour, as it will make the cake lose its unique character.
Sugar: Powdered sugar is the traditional choice, but if you want a deeper flavor and a more rustic touch, go for brown cane sugar instead.
Egg Yolks: Only use the yolks. Adding egg whites will make the cake dense and hard, so stick to the yolks for a soft, crumbly texture.
Lemon: Lemon zest adds a fresh, tangy flavor that balances the sweetness and makes the cake lighter. Don’t skip this ingredient!
Vanilla: Vanilla enhances the almond flavor. Vanilla beans are the best option, but vanilla extract works too if that’s what you have.
Baking Pan: Use a 9-inch (23 cm) round pan for the best results. It’s just the right size to bake this cake evenly.
Toppings and Fillings
A great way to make your almond cake even more special is by adding your favorite topping or filling. Here are a few delicious options to consider:
- Nutella: This creamy, chocolate-hazelnut spread adds a rich, indulgent flavor that pairs perfectly with the almond cake.
- Ricotta Cheese: For a creamy and slightly tangy filling, ricotta works wonderfully. It adds a smooth texture and balances the sweetness of the cake.
- Lemon Custard: If you want something fresh and zesty, lemon custard is a great choice. Its citrus flavor complements the almonds beautifully.
Feel free to mix and match these toppings, or get creative with your own! The possibilities are endless.
Tips and Tricks
- Use a static oven when baking the cake. A fan-assisted oven may cook faster, but it can also dry out the cake, making it crumbly. A static oven will bake the cake more evenly and keep it moist.
- For the best texture and flavor, use whole almonds and chop them yourself. While almond flour works, the cake will turn out slightly different in texture and taste.
- Don’t be afraid to get your hands dirty! With rustic homemade recipes, sometimes it’s best to skip the utensils and use your hands. It’s part of the process and helps make the cake even better!
How to Store It
This almond cake is easy to store and stays fresh for quite a while. If you plan to eat it within the next two weeks, just keep it in a cake container at room temperature. It will stay good for up to 2 weeks.
If you want to keep it longer, you can freeze it for up to 2 months. Be sure to wrap it well so it stays fresh. When you’re ready to eat it, just let it thaw at room temperature, and it’ll be as tasty as when you first baked it!
Almond cake: Sbrisolona Gluten Free
Ingredients
- 1 cup whole unpeeled almonds
- ¾ cup fine cornmeal
- 1 egg yolk
- ½ cup butter
- 1 lemon zest
- 1 vanilla bean or 1 tsp vanilla extract
- ½ cup powdered sugar
- 1 pinch salt
Instructions
- Coarsely grind the almonds with the sugar in a food processor. Pulse them in short bursts; refrain from running the food processor continuously because overheated almonds release oil making it bitter.
- In a bowl, mix the almond/sugar mix, flour, cornmeal, grated lemon zest, and salt. Mix it well with your hands. Mix in the vanilla bean or extract.
- Add the egg yolk and rub in the pieces of cold butter with your fingertips until you have a coarse breadcrumb-like texture.
- Combine well and put the mixture in a 9-inch buttered baking pan.
- Press loosely and top it off with powdered sugar. Place a few almonds on the surface.
- Bake at 350°F (180°) on the center rack in a static oven for 20 minutes; then at 320°F (160°) for another 15 minutes until golden brown.
- Five minutes before the cake is done, put it on the lower rack of the oven so that it gets wonderfully crunchy.
- If you want an even crunchier cake, bake it for another 5-6 minutes.
- Cover it with aluminum foil in case it gets too brown.
- Put the cake onto the lower rack for the last 5 minutes.
- Take it out of the oven, and let it cool completely before serving it. If it falls apart when you remove it from the pan, you will have baked a perfect almond cake!
