Mantuan sbrisolona
A very crumbly Italian cake with wheat flour, fine maize flour and almonds, broken into pieces once cool.
Active time20 min
Cooking40 min
Total3 hResting : 2 h
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Ingredients
- 1 unwaxed lemon
- 205 g unsalted butter
- 2 eggs
- 200 g plain whole unblanched almonds
- 200 g white wheat flour
- 200 g finely ground maize flour, not cornflour starch or instant polenta
- 1 g fine salt
- 180 g white sugar
Preparation
Wash the lemon and finely grate its zest, avoiding the white pith. Let butter soften for about 20 minutes. Weigh out 5 g to grease a 26 cm springform tin and keep the remaining 200 g for the dough. Coarsely chop almonds. Crack the eggs and separate the yolks from the whites. Mix wheat flour, fine maize flour, sugar, almonds and salt. Add yolks, zest and reserved soft butter. Quickly rub into coarse crumbs with your fingertips without kneading smooth.
1 unwaxed lemon205 g unsalted butter2 eggs200 g plain whole unblanched almonds200 g white wheat flour200 g finely ground maize flour, not cornflour starch or instant polenta1 g fine salt180 g white sugar- springform tin
- knife
- board
- bowl
- fine grater
Spread crumbs in the tin without pressing down. Bake for about 40 minutes in a preheated conventional oven at 180 °C until golden on top. Cool completely for about 90 minutes before releasing the tin. Break into pieces by hand to serve.
- springform tin
- oven
- oven gloves
- rack
- serving plate
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration