Classic Italian Sbrisolona Recipe: The Perfect Crumbly Almond Cake
Overview
Sbrisolona is a traditional Italian dessert originating from Mantua, known for its irresistible crunch and nutty flavor. This delightful cake, made with almond flour and coarse cornmeal, is famous for its crumbly texture and rustic charm. Perfect for pairing with a glass of sweet wine or as a standalone treat, this recipe will guide you through creating a delicious Sbrisolona step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Cornmeal (fine grind) | 100g |
| Almond flour (unpeeled almonds) | 200g |
| Unsalted butter | 200g |
| Granulated sugar | 200g |
| Eggs | 100g |
| Whole almonds | 40g |
| Maraschino liqueur | 30g |
| Baking powder | 10g |
| Vanilla bean | ½ pod |
| Fine salt | 2g |
Nutritional Information (per serving/piece)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 75mg |
| Sodium | 50mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Sugars | 15g |
| Protein | 6g |
Instructions
Step 1: Prepare the Dough
-
Set Up Your Workstation:
- Gather all the ingredients.
- Use almond flour made from unpeeled almonds for authentic flavor and texture.
-
-
Combine the Dry Ingredients:
- On a clean work surface, mix together the all-purpose flour, cornmeal, almond flour, and baking powder.
- Form a well in the center, creating the classic “fountain” shape.
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Incorporate the Wet Ingredients:
- Add softened but still firm butter to the center of the well, along with the salt, sugar, eggs, and maraschino liqueur.
- Split the vanilla bean lengthwise and scrape out the seeds; add them to the mixture.
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Mix Gently:
- Using your hands or a pastry scraper, work the dry ingredients into the wet ones by pulling the flour mixture from the edges toward the center.
- Combine gently but thoroughly to achieve a crumbly, uniform texture.
Step 2: Chill the Dough
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Shape and Freeze:
- Press the dough into a flat disk and place it on a baking sheet lined with parchment paper.
- Transfer the sheet to the freezer for at least 4 hours, or until the dough is completely solid.
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Break Into Crumbles:
- Once frozen, break the dough into chunks.
- Use a metal grid with 1 cm square openings to press the dough through, creating coarse crumbs.
Step 3: Assemble the Cake
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Prepare the Pan:
- Use a flared aluminum pan (32 cm diameter at the top, 28 cm at the bottom).
- Line the base with a circle of parchment paper.
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Add the Crumbles:
- Gently scatter the prepared crumbs into the pan without pressing them down. The loose texture is key to the final crunch.
Step 4: Bake
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Preheat the Oven:
- Heat your oven to 170°C (static mode).
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Bake to Perfection:
- Place the pan in the preheated oven and bake for approximately 45 minutes.
- The Sbrisolona is ready when it turns golden brown and emits a nutty, buttery aroma.
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Cool Completely:
- Allow the cake to cool completely in the pan before removing. This step prevents it from breaking apart.
Step 5: Serve and Enjoy
- Serve the Sbrisolona directly from the pan or carefully transfer it to a serving plate.
- Traditionally, Sbrisolona is not sliced but broken into pieces by hand.
- Pair it with a sweet dessert wine like Vin Santo or a cup of espresso for a delightful experience.
Tips for Success
- Texture Matters: The crumbly texture is the hallmark of Sbrisolona. Avoid overworking the dough.
- Storage: Store in an airtight container for up to a week. The flavor develops further after a day or two.
- Variations: Experiment with orange zest, cinnamon, or even chocolate chips to customize the flavor.
Bring a touch of Italian tradition to your home with this classic Sbrisolona recipe. Its rustic elegance and unique texture make it a perfect dessert for any occasion. Enjoy!
