Sbrisolona, also known as Crumble Cake from Mantua, is a delightful Italian dessert that features a rich, crumbly texture and a hint of lemon. This traditional cake hails from the Lombardy region and is perfect for any occasion. Whether you enjoy it as an afternoon snack or serve it at a gathering, Sbrisolona is sure to please everyone.
Why Make This Recipe
Making Sbrisolona is a wonderful way to enjoy a taste of Italy without too much effort. This recipe requires simple ingredients and doesn’t need fancy equipment. You can easily whip it up in under an hour! Plus, the combination of cornmeal, almonds, and lemon creates a unique flavor that you won’t find in many other desserts. It’s perfect for sharing with friends or family, making it a great addition to any dessert table.
How to Make Sbrisolona
Ingredients:
- 150 g cornmeal
- 150 g all-purpose flour
- 150 g sugar
- 150 g butter (cold, cubed)
- 100 g almonds (chopped)
- 1 egg yolk
- Zest of 1 lemon
- Pinch of salt
Directions:
- In a large bowl, mix together the cornmeal, flour, sugar, salt, lemon zest, and chopped almonds.
- Add the cold, cubed butter to the mixture. Use your fingertips to mix until the texture resembles crumbs.
- Stir in the egg yolk. Mix gently, but do not form a full dough.
- Pour the crumbly mixture into a greased 24 cm round pan. Press it lightly into the pan.
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until the top is golden.
- Once baked, let the cake cool. After cooling, break it into pieces to serve.
How to Serve Sbrisolona
Sbrisolona can be served warm or at room temperature. To enjoy, simply break it into pieces and place it on a dessert plate. You can serve it plain or with a dollop of whipped cream or a scoop of vanilla ice cream. This delicious crumble cake pairs wonderfully with a cup of coffee or tea.
How to Store Sbrisolona
To store Sbrisolona, place it in an airtight container. It keeps well at room temperature for up to four days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving for the best taste.
Tips to Make Sbrisolona
- Ensure the butter is cold and cubed; this helps create a crumbly texture.
- Don’t overmix the dough after adding the egg yolk; you want to keep the crumbly consistency.
- Feel free to adjust the amount of lemon zest or almonds to suit your taste preferences.
Variation
You can make variations of Sbrisolona by adding different nuts like hazelnuts or walnuts, or even incorporating dried fruits such as raisins or cranberries. For a chocolate twist, you can mix in some cocoa powder or chocolate chips.
FAQs
1. Can I use gluten-free flour for Sbrisolona?
Yes, you can substitute the all-purpose flour with a gluten-free blend. The cornmeal will still provide a nice texture.
2. How long does Sbrisolona stay fresh?
Sbrisolona stays fresh for up to four days at room temperature in an airtight container, or about a week when refrigerated.
3. Can I freeze Sbrisolona?
Yes, you can freeze Sbrisolona. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to three months. Let it thaw at room temperature before serving.
