Sbrisolona

bake Baking sweet
Total: 1 hr 5 min. | Active: 20 min.
vegetarian

The Sbrisolona cake is a traditional dessert from Mantua, however there are different versions throughout Lombardy. This is a rich cake made from crumbled-up dough. Its name comes from “brisa”, which means “crumb” in local dialect and refers to the cake’s extra-crumbly texture. The best way to serve it is to break it apart by hand. This cake is utterly delicious with its subtle almond flavour and goes beautifully with ice cream or custard. If you want to make it even richer, you can also enjoy it with hazelnut and chocolate spread, or add chocolate chips to the recipe.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Cake mixture
200 g coarsely ground polenta (Bramata)
200 g white flour
180 g sugar
130 g ground almonds
1  organic lemon, use grated zest
½ tsp bourbon vanilla sugar
1 pinch salt
200 g butter, cut into pieces, soft
2  egg yolks
40 g almonds, coarsely chopped

How it's done

Cake mixture

Place the polenta in a large bowl along with all the other ingredients up to and including the salt, mix well. Add the butter and egg yolks, rub together using your hands to form a coarse, crumbly mixture. Transfer the mixture to the prepared tin, press down gently, scatter the almonds on top.

To bake

Approx. 45 mins. in the centre of an oven preheated to 170°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.

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