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Sbrisolona

Sbrisolona

Step-by-step instructions on how to make Sbrisolona, a crumbly cake from the Italian town of Mantua, made with polenta and almonds!

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Manuela Zangara

Ingredients

Cake

  • 200 gms – 7 oz. all purpose flour
  • 200 gms – 7 oz. cornmeal finely ground
  • 150 gms – 5.5 oz. blanched almonds
  • 200 gms – 7 oz. sugar
  • 1 lemon zest grated
  • 1 tsp vanilla essence
  • 2 egg yolks
  • 100 gms – 3.5 oz. lard or butter
  • 100 gms – 3.5 oz. butter

To Garnish

  • 50 gms – 3 tbsp almonds to garnish
  • 2 tbsp sugar

Instructions

  1. Roughly chop the blanched almonds and mix them with the all purpose flour and cornmeal.
  2. Add all the remaining ingredients and mix with your hands until roughly combined (it will be a crumbly mixture, so don’t panic!).
  3. Transfer to a greased tart pan. Do not press the mixture down as you want it to be crumbly.
  4. Garnish with the unblanched almonds.
  5. Bake in a pre heated oven at 180°C – 355°F for 1 hour.
  6. When ready, let it cool down, then sprinkle with 2 tablespoons of sugar.
  7. Break it with your hands to serve.