sbrisolona cake

This cake is prepared entirely in a food processor before baking. It keeps very well on your kitchen counter for a few days, if it lasts that long.

Pistachio Crumble Cake

pistachios

all-purpose flour

sugar

brown sugar

butter

pistachios (toasted)

anise seed

salt

baking powder

eggs

extra virgin olive oil

lemon

Heat oven to 325 (160 C) degrees and lightly brush the bottom and sides of a 9-inch springform pan with olive oil or melted butter.

To make the streusel, stir together all ingredients in a small bowl. Set aside.

Grind the pistachios in a food processor until fine crumbs form. Add the flour, sugar, anise seed and baking powder and pulse to combine.

Whisk together the eggs, olive oil, butter and lemon zest until emulsified. Add to the flour mixture in the food processor and blend just until the batter is smooth, about 30 seconds.

Spread batter into the pan and top evenly with the streusel. Bake 25 – 30 minutes. The cake should spring back to the touch.

Cool cake on a rack 10-15 minutes before removing sides of the pan. Let the cake cool completely before serving.

Sbrisolona is a traditional dessert from Mantua, a city in Lombardy. The word &quot;sbrisolona&quot; comes from the Italian verb &quot;sbriciolare,&quot; which means to crumble or break into pieces (in the Mantuan dialect, &quot;brisa&quot; means &quot;crumb&quot;).True to its name, sbrisolona has a crumbly texture and a rich, buttery flavor that make it a favorite treat across Italy.Although there are many variations of sbrisolona, the authentic recipe has been passed down for generations and remains a cherished part of Mantua&#39;s culinary tradition.

Italian Sbrisolona Cake Recipe

g flour (⅔ cup, "00")

g polenta (¾ cup, fine or cornmeal)

g almonds (1 cup, raw and whole)

g unsulted butter (~1 stick)

lemon (medium size and organic)

g vanilla extract (½ teaspoon, or ¾ teaspoon of vanillina or 1 vanilla bean

granulated sugar (½ cup + 1 tablespoon for decoration)

salt (a pinch)

chop

On a cutting board, chop the almonds coarsely with a knife. Keep about 6-8 whole for decoration. Set aside.

pour

Pour the &quot;00&quot; flour and cornmeal into a large bowl.

Add the chopped almonds. Then add the sugar, vanilla and a pinch of salt. Finally, mix the ingredients so that all the dried ingredients are well combined.

Add the grated zest of one medium organic lemon and the egg yolk.

Add the cold butter. It&#39;s best to use your hands at this step to better knead all the ingredients together.

crumble

Start crumbling with your hands to create a coarse crumbly dough. You should get a dough that is NOT compact but crumbles easily.

Let's put the dough in a 20 cm (8 inch) baking pan with the bottom lined with baking paper. Spread it out evenly, leveling it a bit but not compacting it too much.

Decorate the top with a handful of whole almonds and a tablespoon of sugar.

bake

Bake in a preheated, ventilated oven at 180°C (356°F) for about 35-40 minutes. The cake should be nicely browned.

cool

Remove from the oven and allow to cool completely before removing from the pan.

serve

Transfer the Sbrisolona cake to a serving plate and serve by breaking it with your hands, as is the Mantuan tradition!

Top 2 sbrisolona cake recipes from across the web

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Pistachio Crumble Cake

Italian Sbrisolona Cake Recipe

Top 2 sbrisolona cake recipes from across the web

The most viewed sbrisolona cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pistachio Crumble Cake

Italian Sbrisolona Cake Recipe

The most viewed sbrisolona cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine