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Classic Sbrisolona (Italian Crumble Cake)

The classic Sbrisolona is a typical dessert of Mantua that has been prepared by farmers in the area as far back as the sixteenth century. This easy-to-make recipe gets ready in 90 minutes and yields 2 servings.




1/2 C. of butter, room temperature

1/2 C. of sugar, plus extra

➢ 2/3 C. of cornmeal

2/3 C. of flour, plus extra

2/3 C. of almonds, blanched

1/3 C. of hazelnuts, blanched

2 1/2 TBSP. of white wine

➢ Salt




For the classic Sbrisolona recipe, process 1/3 cup of almonds along with the hazelnuts and sugar. Mix the cornmeal on a work surface along with a pinch of salt, then add the chopped butter and sugar-nut mixture. Mix the ingredients with your fingertips without ever fully pressing the dough. Add the Italian flour to the dough mix till crumbly and dry. Add wine to the mixture. Line a baking sheet with parchment paper and place two greased and floured ring cake moulds. Spread the crumbly dough inside the rings or cake pans, Decorate the cake with the rest of the almonds, whole or sliced, then sprinkle with a spoonful of sugar. Bake at 350 °F for 30 minutes, until the surface is golden. Remove from the oven, let cool, then remove them from the pans and serve.




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Courtesy: lacucinaitaliana

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