Crumbly, nutty, and lightly buttery, this Sbrisolona brings texture and warm flavour together in a way that feels cosy and irresistibly crunchy.
My series on Regional Italian food is back, and I am so happy to share it again! Today’s recipe comes from the region I was born in, Lombardy, and more precisely from the beautiful town of Mantova. This area is a culinary heaven, and, to be honest, most of Italy feels that way.
I have already shared the recipes for Mostarda Mantovana and Tortelli di Zucca, both native to this town, and today I am posting the recipe for a very famous cake called Sbrisolona. This cake is very simple and so good.
Like many traditional Italian dishes, it has its roots in the land where it was created and uses what were once known as poor and local ingredients. In this case, cornmeal used for polenta is added to the white flour, as it was cheaper and more easily available.
The name Sbrisolona comes from the local dialect and means crumbly, which suits this cake perfectly. It is more like a huge almond cookie. The cookie monster would love it, and so do I!
When I was a child in Milan, this cake would often be bought at the local bakeries to share with friends and family at any get-together. It is so easy to make that I now bake it myself, and my girls like it so much that it never lasts long!
I hope you like it as much as we do!
Reasons to Bake Homemade Sbrisolona
- Crumbly texture makes it so fun to snap into big rustic pieces and pass around.
- Simple ingredients let you bake something special without a big supermarket trip.
- Crisp edges with a softer centre give such a good contrast when you break it apart.
Key Ingredients for Sbrisolona
Cornmeal
Gives Sbrisolona its traditional rustic feel and gentle bite. Finely ground cornmeal bakes more evenly and blends better with the flour.
Blanched Almonds
Add a gentle crunch and a warm nut taste. Fresh almonds give a fuller flavour and a better aroma once toasted in the oven.
Butter or Lard
Adds richness and helps the crumbs come together without forming a dough. Use butter with a pleasant, mild taste for the best result.
Lemon Zest
Lifts the overall flavour and brings a light citrus note. Freshly grated zest gives a brighter taste than pre-grated alternatives.
Find the complete list with measurements in the recipe card below.
How to Sbrisolona
Step 1: Roughly chop the blanched almonds and mix them with the all-purpose flour and cornmeal.
Step 2: Add all the remaining ingredients and mix with your hands until just combined. The mixture will stay crumbly, which is exactly how it should be.
Step 3: Transfer the mixture to a greased tart pan. Do not press it down, as the traditional texture is meant to stay loose and crumbly.
Step 4: Scatter the unblanched almonds evenly over the top.
Step 5: Bake in a preheated oven at 180°C – 355°F for 1 hour.
Step 6: Allow it to cool, then sprinkle 2 tablespoons of sugar over the top.
Step 7: Break it into rustic pieces with your hands to serve.
Frequently Asked Questions
Hazelnuts or walnuts work well and give a similar texture. Keep the quantity the same so the crumb stays stable during baking.
Yes. Butter works well and gives a slightly richer taste. The texture stays crumbly, so the method does not change.
Look for a light golden surface and a firm edge. The centre stays slightly softer but sets as it cools, so avoid extending the bake to prevent dryness.
You can, but the crumb will become finer and less rustic. Chopped almonds give the traditional bite most people expect in Sbrisolona.
Extra Help from the Kitchen
Measure the Cornmeal Accurately – Too much cornmeal makes the crumb firm, so level each spoonful or weigh it for consistency.
Keep the Butter Cold – Cold butter helps the mixture stay loose and prevents it from turning into a compact dough.
Avoid Overmixing – Stop mixing once the crumbs form, because extended handling warms the fats and reduces the crumble.
Spread the Crumbs Evenly – Distribute the mixture across the pan without pressing so the surface bakes at the same rate.
Check the Colour Near the End – Look for a light golden edge during the final minutes, which signals the crumb has finished baking without drying out.
Variations and Twists
Sbrisolona alla Nutella – Add small spoonfuls of Nutella on top before baking or drizzle some over the cooled cake. Keep the crumb loose so the texture stays traditional.
Add Vanilla Bean Sugar – Replace part of the regular sugar with vanilla bean sugar for a fuller aroma while keeping the crumb light.
Sbrisolona Pistachio – Replace part of the almonds with chopped pistachios for a different nut profile. Keep the overall nut quantity the same to maintain the crumb.
Swap Almonds with Pecans – Use chopped pecans in place of almonds to create a softer nut taste that pairs well with the lemon zest.
Add a Touch of Orange Zest – Mix in orange zest alongside or instead of lemon for a richer citrus flavour without affecting the crumb.
Storage and Shelf Life
Store Sbrisolona at room temperature in an airtight container for up to 5 days. Keep the pieces dry and away from direct sunlight, as excess moisture softens the crumb. Freezing works well; place the broken pieces in a freezer-safe container and freeze for up to 1 month.
Thaw at room temperature until the texture returns to its natural crumble. Sbrisolona is traditionally served at room temperature.
More Delicious Desserts to Try
Sbrisolona Recipe
Crumbly, nutty, and lightly buttery, this Sbrisolona brings texture and warm flavour together in a way that feels cosy and irresistibly crunchy.
Ingredients
Cake
- 200 g – 7 oz all-purpose flour
- 200 g – 7 oz cornmeal – finely ground
- 150 g – 5.5 oz blanched almonds
- 200 g – 7 oz sugar
- Zest of 1 lemon – grated
- 1 tsp vanilla essence
- 2 egg yolks
- 100 g – 3.5 oz lard or butter
- 100 g – 3.5 oz butter
Garnish
- 50 g almonds – to garnish
- 2 tbsp sugar
Instructions
-
Roughly chop the blanched almonds and mix them with the all-purpose flour and cornmeal.
-
Add all the remaining ingredients and mix with your hands until just combined. The mixture will stay crumbly, which is exactly how it should be.
-
Transfer the mixture to a greased tart pan. Do not press it down, as the traditional texture is meant to stay loose and crumbly.
-
Scatter the unblanched almonds evenly over the top.
-
Bake in a preheated oven at 180°C – 355°F for 1 hour.
-
Allow it to cool, then sprinkle 2 tablespoons of sugar over the top.
-
Break it into rustic pieces with your hands to serve.
Hello Manu
My novels set in Mantua at the time of the Gonzagas is to be published soon. I would really like to use your recipe for this delicious Mantuan delicacy in a recipe book I am compiling to thank all those lovely folk who have helped me.
I have tried out many recipes for Sbrisolona but yours is definitely the best! It even tastes better than those I tested in the pastry shops in Mantua, and believe me I tried them all.
Please let me know if I have your permission.
Many thanks
Judy McInerney
Hi Judy!
How exciting! Sure, you can use my recipe for sbrisolona as long as you credit it to me.
I am very happy you liked it. It is one of my favourite cake that reminds me of home and of my childhood! 🙂
Manu
Thank you for sharing this wonderful recipe.
It’s really delicious and is soooooo gooooood.
Have eaten the “original” about two weeks ago in a Pasticceria in Mantova and i think this tastes nearly the same 😉
Many Thanks Manu!
I had no idea it was so easy to make! Have to start cooking!
I’ve never heard of sbrisolona. I’m so intrigued by the texture. A very charming and rustic cake!
Manu, there is just nothing quite as delicious as Italian cakes. I didn’t know that you were born in Italy and lived in Milan…..how wonderful to know this; you are so blessed!
xo
Roz
Such a northern Italian classic! And I always find it fascinating how delicious things like this dish sometimes come out of necessity, like using corn flour because cheaper and more available. Fantastic pictures as always, even the colors in your ingredients shot are so balanced!