Sbrisolona alle albicocche

Sbrisolona with apricots is a variation of the traditional Sbrisolona cake, which originates from Mantua. It is a crunchy and crumbly dessert that usually contains almonds, but in the version we are about to make we will add apricots for a touch of freshness and sweetness.

Ingredients

• 200 g of 00 flour
• 200 g of corn flour
• 200 g of sugar
• 200 g of almonds (100 g whole unpeeled and 100 g chopped)
• 1 fresh apricot or alternatively dried apricots
• 150 g of cold butter
• 1 packet of vanillin or a teaspoon of natural vanilla extract
• The grated zest of an untreated lemon
• A pinch of salt

Preparation

1. Preheat the oven to 160 °C.
2. In a large bowl, sift together the flours, sugar, vanillin, salt, and grated lemon zest.
3. Add the chopped almonds and whole almonds.
4. Cut the cold butter into cubes and add it to the dry ingredients in the bowl.
5. Begin to work the mixture with your fingertips until you get a sandy and not homogeneous mixture.
6. Wash, dry, and chop the apricot into small pieces, add it to the mixture and mix gently.
7. Take a round baking pan, preferably with a springform, and pour in the mixture without pressing it down too much.
8. Bake in the oven for about 40 minutes or until the surface of the Sbrisolona appears golden and crunchy.
9. Remove from the oven and allow to cool completely before serving. Being a very crumbly cake, it should be cut with the hands or served in pieces.

Fun Fact

Sbrisolona is a rather ancient dessert, said to date back to the 17th century. Originally it was considered a “poor man’s dessert” for its simple ingredients. Over time it has become an authentic Mantuan specialty, to be enjoyed at any time of the day, from breakfast to the end of the meal.

Do not forget to serve this delicious cake with a good sweet wine, perhaps a passito, which pairs well with the intense flavors of the almonds and the sweetness of the apricots. Enjoy your meal!