TORTA SBRISOLONA (ITALIAN ALMOND CRUMB CAKE) :-A traditional Italian crumbly almond cake from the Lombardy region is called Torta Sbrisolona. There’s something tasty about it that goes well with coffee or tea.
TORTA SBRISOLONA (ITALIAN ALMOND CRUMB CAKE)
Ingredients :
- 1 ½ cups all purpose flour (270 grams)
- 1 ½ cups almond flour (160 grams)
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup cold unsalted butter (cut into small cubes)
- ½ cup whole almonds, roughly chopped
- 1 teaspoon lemon zest
- 1 large egg
- ½ teaspoon almond extract (optional)
Topping
- 1 tablespoon granulated sugar
- 2 tablespoons whole almonds
Instructions :
Warm the oven up to 175°F (350°F). A 9-inch (23 cm) springform pan or a pie pan with a bottom that can be taken off should be greased. You could also line the pan with parchment paper to make it easier to take out.
Put the all-purpose flour, almond flour, sugar, and salt in a big bowl and mix them together. Combine well by mixing.
Add the butter cubes that are still cold to the dry beans.
Mix the butter into the dry ingredients with a pastry cutter or two knives until the mixture looks like big crumbs. The butter should be spread out evenly in the mixture.
Add the broken up almonds and lemon juice to the crumbly mixture and mix them in well.
When you add the almond flavor, whisk it in with the egg in a small bowl. Add the egg mix to the dry ingredients and mix them together.
Mix and press the ingredients together slowly with your hands until they start to stick together. Do not work the dough too much; it should still be very crumbly.
Put the loose dough into the pan that has been prepared. Put a hard, even press on it to make a layer on the bottom of the pan. Cover with a tablespoon of sugar and press down on whole almonds.
After the oven is hot, bake the striolae for 30 to 35 minutes, or until the edges are golden brown. Even if the middle is still a little soft, it will get firmer as it cools.
After taking the striolae out of the oven, let it cool all the way down on a wire rack in the pan.
Do not rush when taking the cake out of the pan after it has cooled. You can cut sbrisolona into thin wedges or break it up into chunks that aren’t even. This is how it’s supposed to be eaten.
Notes :
To mix the butter into the flour, use a pastry blade. If you don’t have a pastry cutter, you can use two knives to cut it up or pulse the food processor to make it smooth.
Striolae makes a cake that is crumbly and has a lot of flavor. This tastes best when cut into wedges or small pieces.
You can bake the Striolae in a 10-inch springform pan for about 30 minutes to make it thinner and crispier.
For up to three days at room temperature, leftovers can be kept in a sealed container. For up to a week, they can be kept in the fridge. You can also freeze for up to two months.
You can eat this cake for breakfast or as a snack with a glass of Vin Santo, an Italian sweet wine.
Nutrition :
- Calories: 390kcal
- Carbohydrates: 34g
- Protein: 7g
- Fat: 27g
- Saturated Fat: 11g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 56mg
- Sodium: 105mg
- Potassium: 84mg
- Fiber: 3g
- Sugar: 19g
- Vitamin A: 495IU
- Vitamin C: 0.2mg
- Calcium: 60mg
- Iron: 2mg
