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Torta sbrisolona (crumbly almond cake)

(6 servings/ 45 minutes)

Utensils
Bowl
Ladle
Cake tin

Ingredients
200 g of white flour
200 g of sieved corn flour
200 g of chopped almonds
50 g of whole almonds
200 g of sugar
100 g of lard
100 g of butter
2 egg yolks
1 grated lemon rind

Preparation
• Mix the flours with the almonds, the sugar, the grated lemon rind and the egg yolks
• Mix the lard and the butter quickly at ambient temperature and without excessively compacting  the kneaded dough, allowing it not to be too homogeneous. 
• Place the dough in a cake tin and sprinkle with some whole almonds.
• Bake in the oven at 180° for about 30-35 minutes.

Presentation
Sprinkle with sugar and serve it with coffee.

Kids partecipation
Sprinkling the dough with almonds is definitely a nice task, especially placing them in delightful geometric shapes. Kids could also have the great honour of signing the cake with the almonds.  

Comments
Sbrisolona is a typical cake of Mantuan cooking with country origins.
Its preparation is very simple; its natural crumbling, the peculiarity from which the cake gets its name from, is due its main ingredient, the corn flour.
Sbrisolona cake is not be cut with a knife, but broken with hands.

Nutritional and cultural curiosities
It is also called “tart of three cups”: its primary ingredients are corn flour, white flour and sugar, which in the past used to be dosed with a simple cup.
This pie achieved its notoriety, around 1600, after being introduced at Gonzaga court, one of the most important noble families of Italian history.

Useful tips
Sbrisolona cake is served at ambient temperature, but slightly warm it is excellent too.

Data di pubblicazione 28/03/2014 11:49
Ultimo aggiornamento 28/03/2014 12:02