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The Classic Sbrisolona Cake can be found in all bakeries in the city of Mantua and its surroundings. However, despite being rich in ingredients, it is easy to make.
It originated as a humble dessert from Lombard cuisine because the recipe featured a higher proportion of cornmeal instead of white flour, lard instead of butter, and almonds (more economical) instead of hazelnuts. The ingredients have been revised over the years and made a bit more refined.
Today the sbrisolona cake is an international recipe that has obtained D.O.P. recognition – 00 flour, cornmeal (fioretto), granulated sugar, butter, almonds, vanillin, eggs, lemon, salt.
Servings: 8 persone
Ingredients
- 200 gr flour 00
- 200 gr corn flour fioretto
- 200 gr granulated sugar
- 200 gr butter
- 200 gr almonds
- 1 bustina vanillin
- 2 tuorli eggs
- 1 grated peel lemon
- 1 pinch salt
Instructions
- As the first step, I recommend preparing and measuring all ingredients to avoid forgetfulness.
- Mix the plain and yellow cornflour, sugar, coarsely chopped almonds, vanillin, lemon peel, and roughly mix in the eggs.
- Then add the melted butter and stir again with a spoon until you get a homogeneous mixture with small irregular lumps.
- Grease and dust with breadcrumbs a low baking pan (the tart pan works well).
- Drop the crumbly mixture into the pan with your hands, level it, but do not press down.
- Bake at 180°C for 45-50 minutes. Usually, when a good smell fills the kitchen, the cake is done.
- Run a knife around the edges of the cake and gently loosen it, but wait until it cools before removing it from the pan.
Notes
- We can flavor the crumbled cake with rum, mandarin liqueur, or any other liqueur of choice;
- If you buy almonds with skins, removing them is very easy: bring a small amount of water to a boil in a pot and dip the almonds for 2-3 minutes. Drain and let cool a bit, the skins will come off immediately.
 that make it up, giving it its appearance and fragility… it is essential to also gather the crumbs…!){kind=link}