Torta Sbrisolona

Ingredients

  • 200 AP flour
  • 100 g fine cornmeal
  • 200 g almonds
  • 2 egg yolks
  • 170g sugar
  • 200 g butter (softened)
  • zest of one lemon
  • 1 tsp vanilla
  • pinch of salt

In a food processor, pulse the almonds, sugar and cornmeal until they form a coarse powder. Mix the result with the AP flour. Add in the yolks, vanilla, salt and lemon zest. Add the butter, and mix until you get a more or less homogeneous result. If you want to, you can add 30 g or so of roughly chopped almonds to the mix. Press the mixture into a 2cm high disk, and put in the freezer for about 30 minutes.

Line a 10 inch cake pan with parchment paper and butter. Crumble the semi frozen mixture into the pan, without pressing it. Top with a few whole almonds and a sprinkle of sugar. Bake covered for 40 minutes in a 350 F oven. If needed, uncover and bake for 5-10 minutes more.

References

Source

Note

This is an amazing cake for tea. Try to use fine cornmeal (I only had the coarse one and it is slightly annoying).

Section author: Carlo