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.
Mix well using using a fork and then with your hands make a crumbly dough.
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.
Cook for 30 minutes at 180C or 350 F.
When it is cold sprinkle your cake with confectionery sugar (optional).
I am entering this to "Bake of the Week".