Torta sbrisolona

The sbrisolona cake is a traditional dessert from Lombardy, especially Mantua. It is a crumbly textured cake, just as the name suggests, and it features a mix of corn flour and almonds. Here is the recipe:

Ingredients

• 300g of tipo 00 flour
• 200g of corn flour (fioretto)
• 200g of sugar
• 200g of roughly chopped almonds (can be peeled or with the skin)
• 2 egg yolks
• 200g of butter at room temperature
• Grated zest of 1 lemon (optional)
• A pinch of salt

Preparation

1. In a large bowl, combine the two flours with the sugar and a pinch of salt.
2. Add the chopped almonds and mix all the dry ingredients.
3. Make a well in the center of the dry ingredients and add the egg yolks and pieces of butter.
4. Start working the dough with your fingertips, without over-kneading, to maintain the crumbly texture. If desired, add the grated lemon zest as well.
5. Once you have a sandy and crumbly mixture, pour it into a cake tin (usually 24-26 cm in diameter) without greasing it.
6. Level the mixture in the tin without pressing too much, leaving an uneven surface to maintain the “crumbly” effect.
7. Bake in a preheated oven at 160 °C for about 40-45 minutes, until the cake becomes golden.
8. Let it cool completely before serving.

Curiosity

The sbrisolona cake was traditionally tied to peasant rituals and was consumed on special occasions, especially during the holidays. Its unique consistency comes from the use of corn flour, which mixes with the wheat flour and almonds to create that characteristic crumbly appearance.

Do not forget to accompany the sbrisolona cake with a good sweet dessert wine, such as a Moscato d’Asti or a Passito di Pantelleria! And if you like to experiment, you can try adding a pinch of cinnamon or cardamom to give a spicy touch to this delicious cake. Enjoy your meal!