Crumble Cake (Italian Torta Sbrisolona)
LuiginaMattioli
Crumble Cake (Italian Torta Sbrisolona)
1
Crumble Cake (Italian Torta Sbrisolona)
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.
Ingredients
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)
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Preheat oven to 150 degree C. Line a 23cm cake tin with baking paper.
- Beat the egg and egg yolks with the sugar and salt until pale. Stir in the ground almonds and mix well.
- Stir in flour and the corn meal, melted butter and lemon zest, mixing with your hands to get a mix with big crumbles.
- Transfer on the prepared tin, without pressing down too much and keeping at least a 1cm thickness. Sprinkle the reserved almonds on top.
- Bake in preheated oven for about 90 minutes, or until the cake is golden.
- Remove from oven and let cool completely. Then break in pieces and dust with icing sugar.
Tip
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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