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Sbrisolona got its name from Brisa that means "crumb" in Mantova dialect, where it comes from. This cake in fact has the peculiarity to crumble and break apart. You don't slice it. You break it from the center with the tip of a knife.

It's a dry cake, almost like a biscotto texture, and it is traditionally moistened with grappa.

It's a very easy cake that you can prepare in 10' and a great gift to take to friends. I tried a few recipes (basically the ingredients were the same but the method was different) and this is the perfect one. It's my mom's friend Daniela recipe and she's the Sbrisolona master. there is no dinner with her without her famous cake. The only downside is will be gone at the end of the dinner, no matter how many guests you have ;-)

INGREDIENTS: (8inches-20 cm cake)

  • 100g butter room temp

  • 100g white sugar

  • 100g all-purpose flour

  • 100g cornmeal

  • 120g almonds (unroasted and unpeeled)

  • 1 egg yolk

  • a pinch of salt

  • lemon zest


  1. mix the soft butter with the sugar and the salt

  2. add the yolk and the two flours and mix

  3. add lemon zest

  4. chop the almonds roughly and add them

  5. wet and squeeze a piece of parchment paper and put it into your cake mold

  6. take your dough and crumble it without compacting it and create a uniform layer

  7. bake for 40/45 minutes at 320F/160C in the middle rack till golden brown on top. If it gets to dark cover the surface with some foil

  8. wait till it cools off and add few whole almonds to garnish and a spoon of white sugar

If you don't finish the whole cake once you try a bite, crumb after crumb tell me the secret!


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