Sbrisolona (crumble cake from the city of Mantua)

The typical cake of my hometown and one of my favourite ever. The tradition of it gives it a special meaning for me and I finally prepared it myself to continue my grandmother’s culinary culture.

Time of preparation

About 50 minutes


for a 20-22 cm mould

What did I use

A blender, a large bowl, a wooden spoon, baking paper


100 gr of 00 flour

100 gr of Yellow corn flour

1 egg yolk

100 gr of almonds with their peel plus 7/8 for decorating

100 gr of butter

Minced one lemon’s peel

1 teaspoon of vanilla extract

100 gr of White sugar plus 1 tablespoon for decorating

How did I do

I put 90 grams of almonds with the sugar in the blender to obtain a flour.

I mixed it with the 00 and yellow corn flours, a pinch of salt, the lemon’s peel and the vanilla extract.

I added then the yolk and the butter cut in little cubes and I started to knead with the fingertips. I added the remaining 10 gr of whole almonds and continued to knead.

I put the dough in my mould covered with baking paper and I pressed the remaining whole almonds on it. I sprinkled with sugar and I cooked at medium temperature for about 45 minutes, until brownish on the surface.

I let it cool and served roughly cut into pieces with hands.

Buon appetito!

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