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Torta Sbrisolona
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Italian cake with chewy base and crumbly top made with cornmeal, vanilla, almonds, and lemon zest.
Ingredients:
  • 2 cups finely chopped almonds
  • 1.5 cups cornmeal
  • 1 cup white sugar
  • 1.6666667461395 cups all-purpose flour
  • 1 lemon, zested
  • 1 vanilla bean, split lengthwise and scraped
  • 1 pinch salt
  • 0.5 cup butter, softened
  • 0.66666668653488 cup lard
  • 3 egg yolks
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously butter a baking pan.
  • In a bowl, mix together almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt until well combined using a fork.
  • Create a flour mound on a work surface, make a large well in the center, and add butter, lard, and egg yolks. Knead vigorously until the mixture is combined yet crumbly, then evenly spread it in the baking pan.
  • Bake until beautifully golden, about 40-45 minutes. Slice while delightfully warm.

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