Crumble Cake (Italian Torta Sbrisolona)

Crumble Cake (Italian Torta Sbrisolona)

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Torta sbrisolona or crumbled cake in Norther Italian dialect, is a typical cake from Mantova but well known all over the country. It's a simple cake, made with flour, cornmeal and almond flour, to enjoy dipped in grappa. Traditionally was prepared for Carnival, but nowadays you can enjoy it year around.


Serves: 8 

  • 1 egg
  • 2 egg yolks
  • 300g sugar
  • 1 pinch salt
  • 300g peeled almonds, roughly ground + 1 handful whole almonds
  • 300g plain flour
  • 250g corn meal finely ground
  • 300g butter, melted
  • 1 lemon zest (optional)
  • icing sugar for dusting (optional)

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Preheat oven to 150 degree C. Line a 23cm cake tin with baking paper.
  2. Beat the egg and egg yolks with the sugar and salt until pale. Stir in the ground almonds and mix well.
  3. Stir in flour and the corn meal, melted butter and lemon zest, mixing with your hands to get a mix with big crumbles.
  4. Transfer on the prepared tin, without pressing down too much and keeping at least a 1cm thickness. Sprinkle the reserved almonds on top.
  5. Bake in preheated oven for about 90 minutes, or until the cake is golden.
  6. Remove from oven and let cool completely. Then break in pieces and dust with icing sugar.


The traditional recipes this cake is served dipped in a grappa or passito (Italian wine), but can be also with a creamy zabaione. Store in an airtight container.

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