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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 2 minutes
Cook Time 40 minutes
Total Time 1 hour
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Ingredients

  • ½ cup + 2 tbsp  of all-purpose flour (100g)
  • ¾  cup of very fine cornmeal
  • 1 egg yolk
  • 1 cup  of whole unpeeled almonds
  • ½ cup of organic butter (120g)
  • Lemon zest from 1 lemon 
  • 1 tsp of vanilla extract or 1 vanilla bean 
  • ½  cup of powdered sugar + 2 tablespoons for garnish (100g
  • A pinch of sea salt  
Servings 8 people

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 sbrisolona!

Notes

A mouthwatering nutella sbrisolona 
Do you want an unforgettable sbrisolona? Follow these instructions: 
  • 1 ¼ cups + 2 tablespoons (200g) of all-purpose flour 
  • 1 ¼ cups (200g) of very fine cornmeal
  • 1 egg yolk
  • 2 cups (200g) of whole unpeeled almonds
  •  1 cup or 2 sticks (240g) of organic butter
  • Lemon zest from 1 lemon 
  • 1 vanilla bean or 1 teaspoon of extract 
  • 180 of powdered sugar+ 2 tablespoons for garnish
  • A pinch of sea salt 
  • Nutella or any nut cream- enough to stuff the cake evenly 
  1. Follow the above-mentioned instructions to make the mixture with a breadcrumb-like texture;
  2. Use a 9-inch (24cm) round baking pan;
  3. Divide the mixture into two halves and put half of the mixture in the pan lined with parchment paper; 
  4. Spread on a generous layer of nutella; 
  5. Cover with the remaining almond mixture, but do not mix too much; 
  6. Press the surface loosely, sprinkle with powdered sugar, and place a few almonds on the surface;  
  7. 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; 
  8. Five minutes before the cake is done, put it on the lower rack of the oven so that it will get wonderfully crunchy;
  9. Cover it with aluminum foil in case it gets too brown;
  10. Take it out of the oven and let cool completely before serving it. Enjoy!