sbrisolona ( Italian torta)
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sbrisolona ( Italian torta)
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Sbrislono or torta sbrisolona is a classic Italian polenta and almond crumb cake that is very crunchy in texture. So delicious.
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Ingredients
- 200 g almonds whole-skinned
- 250 g cake flour
- 150 g polenta
- 200 g sugar granulated white
- 200 g butter room temperature
- 15 ml vanilla extract
- lemon zest of 1
- 2 egg free-range, yolks
- icing sugar for dusting
Instructions
- Set the oven to 150 °C and line a baking tray with the almonds. Place them in the oven to toast lightly while it is preheating, about 15 minutes. Once they are just starting to turn brown, remove them. Process the almonds in a food processor, but not too finely.
- Combine the almonds, cake flour, polenta, and granulated sugar in a large bowl. Add the butter, vanilla extract, lemon zest, and egg yolks and mix quickly, preferably using your fingers, until the mixture resembles breadcrumbs.
- Line a large baking tray with baking paper and loosely spread the crumbs evenly over the top ensuring that you don’t compact them or press them down. Bake (still at 150 °C) for 30 minutes until lightly golden. Remove and leave to cool completely.
- Break into shards, then serve piled up on a plate and dusted with icing sugar.
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