Sbrisolona (Crumbly Almond Cake from Mantua)
Why this recipe works
- Authentic crumbly structure: The dough is kept coarse and only lightly pressed, which gives sbrisolona its recognisable broken-shard texture.
- Simple but layered flavour: Ground almonds provide nuttiness, butter adds richness, and lemon zest lifts the sweetness without making the cake feel heavy.
- Keeps well: Once fully cooled, the cake stores neatly in shards, making it useful for preparing ahead or serving over several days.
Get the most out of this recipe
Texture tips
- Do not form a smooth dough: Stop mixing as soon as irregular crumbs form; a smooth ball will bake into a denser, less characteristic cake.
- For extra crunch: Chilling the filled tin before baking helps the crumbly pieces hold their shape and bake with a crisper finish.
- Cool before breaking: Let the cake cool completely before serving so the structure sets and the shards break cleanly.
Timing notes
- Cooling is part of the method: The cake is fragile when warm, so the cooling time helps it firm up before it is turned out and broken.
- Best texture window: The crispest texture is usually on the day it is baked, though it keeps well when stored airtight.
Authenticity notes
- Mantuan speciality: Sbrisolona is associated with Mantua in Lombardy and is known for its rustic almond-rich crumb.
- Broken, not sliced: Serving it in irregular shards is part of the character of the dish and suits its deliberately crumbly texture.
Make-ahead tips
- Bake ahead: Bake and cool the cake fully, then store it airtight at cool room temperature to preserve its crumbly texture.
- Freeze in shards: Freeze well-wrapped pieces after baking, then thaw at room temperature before serving.
- Refresh before serving: If the texture has softened, refresh the shards briefly in a 160°C (320°F) oven and cool before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Lightly butter a 23 cm cake tin, then set it aside.
- Put the caster sugar in a mixing bowl and finely zest in the lemon. Rub the zest into the sugar with your fingertips until fragrant.
- Add the plain flour, ground almonds and fine sea salt, and whisk to combine. Cut the cold unsalted butter into small pieces, add it, then rub in until you have a coarse, sandy mixture with some small buttery clumps.
- Beat the egg lightly, then add it to the bowl. Mix with your hands just until the dough forms irregular crumbs; it should not come together into a smooth ball.
- Tip the crumbs into the tin and spread them out evenly. Press very lightly so the surface is level but still loose and pebbly.
- Bake for 35 to 40 minutes, until deeply golden at the edges and lightly golden across the top. If it is browning too quickly, lower the oven to 160°C (320°F) for the final 10 minutes.
- Cool in the tin for 15 minutes, then turn out and leave to cool completely on a rack. To serve, break into rustic shards rather than slicing.
Recipe notes
Tips
- For the classic crumbly texture, keep the butter cold and stop mixing as soon as the dough forms coarse crumbs.
- If you want extra crunch, chill the filled tin for 15 minutes before baking to help the crumbs hold their shape.
- This cake contains egg; if serving to vulnerable groups, use eggs stamped with the British Lion mark or an equivalent food safety standard.
Substitutions
- Replace the lemon with orange for a softer citrus aroma.
- Replace 30 g of the caster sugar with light brown sugar for a slightly deeper, toffee-like flavour.
Storage
- Refrigerate up to 5 days
- Store airtight; the cake keeps best at cool room temperature for up to 4 days, or in the fridge for up to 5 days. Freeze shards well wrapped for up to 2 months and thaw at room temperature; refresh briefly in a 160°C (320°F) oven if you like it crisper.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Almonds Eggs Gluten Wheat
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