The sbrisolona cake is the traditional dessert of Mantua and its surroundings. A rustic almond-based cake that includes a mix of wheat and corn flour and is enjoyed with pleasure at breakfast, as a snack with a cup of tea or as a dessert, preferably accompanied by a cream.
200 g of white flour
200 g of fine corn flour
180 g of sugar
200 g of unpeeled shelled almonds
200 g of butter
2 egg yolks
1 untreated lemon
a pinch of salt
To prepare the sbrisolona cake, first mix the two flours with the sugar and a pinch of salt in a bowl. Add the coarsely chopped almonds and mix everything together.
Make some space in the center, like a fountain, and add the two yolks. Add the finely grated lemon zest and the soft butter cut into small pieces. Work everything with your hands until you get a dough consisting of large crumbs.
Grease a 26 cm diameter springform pan and arrange the crumbled mixture on it, leveling it gently, without pressing.
Bake in a preheated oven at 180 degrees for about 40 minutes. Remove from the oven and allow to cool completely before unmolding.
Transfer the sbrisolona cake on a serving dish and serve it by breaking it up with your hands.
Enjoy your meal!
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