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Torta Sbrisolona - an Italian Almond Cake Recipe
A traditional Italian almond cake made with cornmeal. The recipe was given to me by the husband and wife team at Molino Pellegrini, a traditional corn miller in Lake Garda, Italy.
free-range egg yolks
Preheat your oven to 180C/160C fan and grease a 9 inch square tin.
Mix together the cornmeal, flour, almonds and caster sugar in a bowl.
Rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg yolks, lemon zest and vanilla and stir well with a wooden spoon to combine.
Press loosely into the prepared pan and bake in the centre of the oven for 30-40 minutes, until golden brown.
Leave in the cake tin to cool completely before breaking into pieces and eating. This recipe will keep for several days in an airtight container.
Serve with grappa sprinkled over the broken pieces for an authentic Italian treat.
Recipe from www.elizabethskitchendiary.co.uk