Sbrisolona (Crumbly Almond Cake)
Why this recipe works
- Distinctively crumbly texture: Cold butter and minimal mixing keep the mixture sandy rather than dough-like, giving the cake its signature fragile crunch.
- Simple ingredients, clear flavour: Ground almonds, butter and lemon zest create a nutty, rich cake without needing a long ingredient list.
- Traditional serving style: Breaking the cake into rough pieces preserves its rustic character and suits the crisp, crumbly structure better than neat slicing.
Get the most out of this recipe
Texture tips
- Keep the mixture loose: Stop mixing as soon as the crumbs are damp and evenly combined; a smooth dough will bake into a denser cake.
- Bake until deeply golden: A well-coloured top and set edges are important for the dry, crisp finish that defines sbrisolona.
- Cool completely before serving: The cake firms as it cools, so breaking it while warm can make it crumble too finely.
Authenticity notes
- Lombard origin: Sbrisolona is closely associated with Lombardy, especially Mantua, and is known for its rough, crumbly almond texture.
- Broken, not sliced: Serving it in irregular pieces is part of the dish’s identity and reflects the brittle, rustic crumb.
Make-ahead tips
- Good for making ahead: Once fully cooled, the cake keeps well in an airtight container at room temperature, which helps preserve its crisp texture.
- Freeze in pieces: Wrap broken pieces well before freezing, then thaw at room temperature so the texture stays as dry and crumbly as possible.
Ingredient notes
- Use cold butter: Cold butter is essential for a sandy crumb; if it softens too much, the mixture can clump and lose its traditional texture.
- Lemon adds lift: A little lemon zest cuts through the richness of the butter and almonds without making the cake taste sharp.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a 23 cm springform tin.
- Cut the butter into small cubes. In a large bowl, rub the butter into the sugar with your fingertips until you have a sandy, crumbly mixture with a few larger nuggets.
- Finely zest the lemon into the bowl. Beat in the egg just until the mixture looks like damp crumbs; it should not form a smooth dough.
- Whisk together the plain flour, baking powder and ground almonds, then tip into the bowl. Toss and rub briefly to combine, keeping the texture loose and crumbly.
- Tip the crumbs into the tin and press very lightly so it holds together but still looks rough on top. Bake for 35 to 40 minutes until deep golden and set at the edges.
- Cool in the tin for 10 minutes, then remove the ring and leave to cool completely. Serve by breaking the cake into rough pieces rather than slicing.
Recipe notes
Tips
- Keep the butter cold and work quickly so the mixture stays crumbly; warm butter will make it clump into a dough.
- Press the crumbs into the tin only lightly, as packing it firmly will make the cake less fragile and less traditional.
- If serving to young children, break into smaller pieces and check for any sharp shards from the crisp edges.
Substitutions
- Replace caster sugar with granulated sugar for a slightly crunchier, more rustic crumb.
- Replace plain flour with gluten-free plain flour for a gluten-free version; the cake will be a little more delicate when warm.
Storage
- Refrigerate up to 4 days
- Store in an airtight container at room temperature for up to 4 days for the best crumbly texture. To freeze, wrap pieces well and freeze for up to 2 months; thaw at room temperature before serving.
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Recipe overview
- Servings: 10 servings
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Almonds Eggs Gluten Milk Wheat
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