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Torta Sbrisolona (Mantua Crumble Cake)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very crumbly cake from Mantua.It's very good eaten with a warm zabaglione or mascarpone cream or while drinking a nice glass of wine....

This is a very crumbly cake from Mantua.It's very good eaten with a warm zabaglione or mascarpone cream or while drinking a nice glass of wine....

Ingredients

Serves: 4

Metric Cups
  • 100 centimetres flour
  • 100 grams polenta flour (fine, in Italy it's called floretto)
  • 100 grams sugar
  • 100 grams butter (softened)
  • 100 grams ground almonds (coarsely ground, not bleached)
  • 1 egg yolk
  • 1 lemon (grated zest of)
  • 1 pinch of salt
  • grappa (or sambuca, 1 small glass)
  • 39⅜ inches flour
  • 4 ounces polenta flour (fine, in Italy it's called floretto)
  • 4 ounces sugar
  • 4 ounces butter (softened)
  • 4 ounces almond meal (coarsely ground, not bleached)
  • 1 egg yolk
  • 1 lemon (grated zest of)
  • 1 pinch of salt
  • grappa (or sambuca, 1 small glass)

Method

Torta Sbrisolona (Mantua Crumble Cake) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 170°
  • In a large bowl hand mix the flour, sugar, salt, polenta flour and butter. It must look like crumbles, a bit like mixing sweet pastry...
  • Add the almonds, lemon zest, egg yolk and grappa and mix lightly. By now you should have a crumbly dough
  • Put it into a 26 cm tin in an uneven fashion(don't panic, it will spread while cooking....)and put on it some whole almonds.
  • Bake until it' golden,+/- 30 minutes. Let it cool and sprinkle with sugar (optional)
  • It keeps well, that's to say if you resist eating it immediately :-))), in an airtight tin Don't cut it with a knife but break it with hands. Enjoy

  • Preheat the oven to 170°
  • In a large bowl hand mix the flour, sugar, salt, polenta flour and butter. It must look like crumbles, a bit like mixing sweet pastry...
  • Add the almonds, lemon zest, egg yolk and grappa and mix lightly. By now you should have a crumbly dough
  • Put it into a 26 cm tin in an uneven fashion(don't panic, it will spread while cooking....)and put on it some whole almonds.
  • Bake until it' golden,+/- 30 minutes. Let it cool and sprinkle with sugar (optional)
  • It keeps well, that's to say if you resist eating it immediately :-))), in an airtight tin Don't cut it with a knife but break it with hands. Enjoy

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