Torta sbrisolona- easy crunchy almond cake

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You are not very keen on cooking, but you would like to eat a toothsome rustic cake, which must fall apart to be good- Sbrisolona cake is what you want! Easy and fast to prepare, just the time to shape the mixture in the baking pan and bake it…a wonderful perfume will spread all over your kitchen. Two words: simply delicious!

Sbrisolona, comes from the area of Mantua (near the romantic Garda Lake), in the Northern Italy.  Its ingredients-cornmeal, sugar, lard, butter and almonds create crunchy pieces of dough which literally falls apart. It is a humble ancient cake which used to be baked by famers’ wives- they just crumbled and put together a few ingredients to make a flavorful sweet, hence the name, “Sbrisolona”.

Mine is the genuine recipe, it is also the easiest, but you may encounter plenty of variations-the most famous one is that with Nutella (nut and chocolate cream) stuffing. You may also stuff it with apples, jam, custard, lemon custard, ricotta cheese and a lot of other ingredients.

With the same method you may also bake smaller cakes (a bis as muffins for instance). The result? Amazing!

What’s Sbrisolona like?

The genuine Sbrisolona is a low, rustic and crunchy cake which melts in your mouth as a biscuit. Hard, crumbly and flavorful, it is made and served in coarse pieces.

You taste almonds and butter: no other cakes has the same crunchy texture as Sbrisolona-you may feel how crispy it is at the first bite.

It is perfectly served at the end of the meal, simply paired with a few spoons of custard, some liquor, or coffee to your taste. Well, it is also a tempting snack to combine with some good tea in the afternoon.

It keeps for long time, so you may wrap it into nice paper for an unusual tasty present.

What do you need to make Sbrisolona?

Simple ingredients:

  • Sweet almonds: you may use almond flour, but your cake will lose that peculiar rustic feature. So, buy shelled unpeeled almonds, and chop them coarsely: in this way they will keep the color and the taste. Opt for very fresh organic ones. Almonds provide you with plenty of healthy polyunsaturated fats, magnesium, and a few other important mineral salts.
  • Sugar: white caster sugar is ok. If you like a more rustic and stronger taste, use brown cane sugar.
  • Egg yolks: as this cake must break into pieces, do not use the egg whites, otherwise you cake will become a hard marble disk.
  • Lemon: it balances the sweetness of the cake and it gives a lighter and fresher taste.
  • Vanilla: it enhances the aroma of the almonds. I only use vanilla beans, but if you can’t find them, opt for vanilla extract. It will be mouthwatering as well.
  • Use a 22cm diameter baking pan for a thicker and softer cake, or a 24cm diameter one if you prefer a thinner and drier cake.

Torta sbrisolona- easy crunchy almond cake

You are not very keen on cooking, but you would like to eat a toothsome rustic cake, which must fall apart to be good- Sbrisolona cake is what you want! Easy and fast to prepare, just the time to shape the mixture in the baking pan and bake it…a wonderful perfume will spread all over your kitchen. Two words: simply delicious! 
Course Dessert
Cuisine Italian
Keyword crunchy almond cake, torta sbrisolona
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 100 gr

    flour 00 or 0 (Patent flour or Plain flour)

  • 100 gr

    very fine cornmeal

  • 1 egg yolk
  • 100 gr

    whole unpeeled almonds

  • 100 gr organic butter
  • 1 lemon (lemon zest)
  • 1 bean vanilla
  • 100 gr

    caster sugar+ 2 spoon to garnish

  • a pinch of wholesome sea salt 

Instructions

  • Coarsely grind the almonds with the sugar. Pulse them in small short bursts; refrain from running the food processor continuously because overheated almonds releases oil. 
  • In a bowl, mix almonds flour, type 0 flour, cornmeal, grated looms zest, and salt; combine well with your hands.
  • Add vanilla brans and combine more.
  • Add the egg yolk and rub in the the pieces of cold butter with your fingertips until a coarse breadcrumb texture. Add a handful of almonds.
  • Combine well and pour the mixture into a low-sided baking pan.
  • Press loosely, top with sugar and slot a few almonds in the surface. 
  • Bake at 180° (356°F) on the centre of the static oven for 20 minutes; then at 160° (320°F) for other 15 minutes, until golden brown. 
  • Five minuets before the cake is done, put it on the lower rack of the oven: it will get wonderfully crunchy.
  • If you want an ever crunchier cake, bake it for 5-6 minutes more. 
  • Cover it with a tin foil, in case it gets too brown. 
  • Take it out of the oven 
  • 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 apes when yoyo remove it from the pan, you will have baked the perfect Sbrisolona!

 

How can you store Sbrisolona?

It keeps up to 1or 2 week in a cake container at room temperature, or you may freeze it up to 2 months.

You may also freeze the dough up to 2 months.

A super-tempting and mouthwatering Nutella Sbrisolona

Do you want an unforgettable Sbrisolona, here is what you have to do...
Course Dessert
Cuisine Italian
Keyword torta sbrisolona con nutella
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 people

Ingredients

  • 200 gr

    flour 00 or 0

  • 200 gr

    very fine cornmeal

  • 1 egg yolk
  • 200 gr

    whole unpeeled almonds

  • 200 gr organis butter
  • 1 lemon lemon zest
  • 1 bean vanilla
  • 180 gr

    caster sugar+ 2 spoon to garnish

  • a pinch

    wholesome sea salt 

  • Nutella or any nut cream enough to stuff the cake evenly 

Instructions

  • Follow the above mentioned method to make a mixture with a breadcrumb like texture;
  • Take a 24cm diameter baking pan,
  • Divide the mixture into two halves: put half of the mixture onto the pan lined with parchment paper; 
  • Spread a generous layer of Nutella; 
  • Cover with the remaining mixture- do not mix too much; 
  • Press loosely the surface, sprinkle with sugar, and and slot a few almonds in the surface.  
  • Bake at 180° (356°F) on the centre of the static oven for 30 minutes; then at 160° (320°F) for other 20 minutes, until golden brown. 
  • Five minuets before the cake is done, put it on the lower rack of the oven: it will get wonderfully crunchy.
  • Cover it with a tin foil, in case it gets too brown. 

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