Sbrisolona crumbly cake with polenta and almonds

Sbrisolona crumbly cake with polenta and almonds

By 13/04/2015

Ever had "Sbrisolona"? This cake is originally from Mantua in Lombardy, it is crumbly....but really crumbly, in fact instead of using a knife you can break it with your hands and scoop it up with a spoon!

Made with corn meal, plenty of almonds and perfumed with lemon zest it is addictive and really delicious.

It lasts well if kept in an airtight container.

  • Prep Time : 20 minutes
  • Cook Time : 30 minutes



Roughly grind the almonds in a food processor.

On your working top mix the flour with the corn meal, make a heap and add the eggs, salt, vanilla essence, lemon zest, the softened diced butter and the ground almonds.

ingredients on working top

Mix well using using a fork and then with your hands make a crumbly dough.

combining ingredients

Distribute it on a round greased mould (26 cm or 10 inch diameter). Beat the mould a couple of times on your working top so the mixture will distribute evenly.

Almond Cornmeal Cake

Cook for 30 minutes at 180C or 350 F.

When it is cold sprinkle your cake with confectionery sugar (optional).

Almond Cornmeal Cake

Almond Cornmeal Cake

I am entering this to "Bake of the Week".

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9 Responses to Sbrisolona crumbly cake with polenta and almonds

  1. gloria

    I love la polenta cara!!
    This cake look stunning!!
    Un abbraccio!!

  2. Choclette

    I have no idea how you pronounce this Alida, but it sound delightful. I love polenta and almond cakes, but have never tried adding flour to the mix.

  3. Louise

    Hi Alida!
    I’m so sorry I haven’t been here in a while. Things are still a bit chaotic in my neck of the woods since my last post.

    I have never seen this cake before but when it comes to crumbly things, I’m all in! I sure wish I had a chunk of that cake right now. I’d even share it with Marion, lol…

    Thank you so much for sharing, Alida…

  4. Angie@Angie's Recipes

    I have no doubt that this would be a hit in our house! We are crazy for anything with buttery crumbs.

  5. Catherine

    Dear Alida, A wonderful cake. I would be scooping up the crumbles until it was all gone.
    xoxo Catherine

  6. la cucina di Molly

    Che meraviglia la tua sbrisolona di polenta e mandorle, mi segno la ricetta, voglio provarla! Un bacione!

  7. Kate - Gluten Free Alchemist

    Sounds delicious Alida. It is interesting that you don’t compress it at all before baking. It is like a crumble cake! I imagine it would be lovely with a sprinkling of freeze-dried fruit powder or even some apples interspersed?

  8. Pingback: Dulce De Leche Marshmallow Brownies #Bakeoftheweek - Casa Costello

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