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

INGREDIENTS: (24cm cake pan) 7.7 oz-220 gr flour (I used corn and brown rice 50%/50%) 1oz-30 gr potato or corn starch 2 eggs 4.4 oz-125 gr plain yogurt (vegetable based if you want it dairy free) 3.17 oz-90 gr brown sugar 4 tbsp - 60 ml coconut oil 1 tbsp - 16 gr baking powder (me lievito vanigliato Bartolini) a pinch of salt a couple of spoon of rasins 4-5 fresh figs a handful of chopped almonds q.b. sliced almonds INSTRUCTIONS: Put the raisins in a glass with water and turn