Italian
Sbrisolona Cake
by Casa Pappagallo · 705K subscribers on YouTube
A traditional rustic cake from Lombardy, specifically Mantua, known for its crumbly texture and rich flavour from toasted hazelnuts and almonds.
- Cook
- 30 min
- Difficulty
- easy
Ingredients
8 itemsMethod
- Toast the hazelnuts and almonds in a static oven at 170°C for 15-20 minutes until fragrant but not over-toasted.
- Chop the toasted nuts in short pulses, being careful not to overheat them so they don't release oils.
- Mix the two flours, sugar, and a pinch of salt. Add the butter and rub it into the dry ingredients until the mixture is crumbly.
- Add the egg yolks and mix lightly, keeping the mixture loose and crumbly.
- Press the mixture into a buttered springform pan and top with additional almonds.
- Bake in a preheated oven at 190°C for about 30 minutes until golden.
- Let cool, then break into pieces before serving.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
