Sbrisolona
A crumbly Italian cornmeal cake with butter and almonds that shatters into golden shards. It's simple enough for everyday baking but impressive enough for a Sunday afternoon treat.
- Total time
- 40 min
- Servings
- 8
- Calories
- 412
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup polenta (cornmeal)
- ¾ cup unsalted butter, at room temperature
- ¾ cup sugar
- ¾ cup sliced almonds
- ½ teaspoon salt
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to signal it has finished preheating, about 10 minutes.
- 2
Line a 9-inch square baking pan with parchment paper, pressing it into the corners and up the sides; leave a 1-inch overhang on two opposite sides so you can lift the cake out later.
- 3
Pour 1.5 cups flour and 1 cup polenta into a large mixing bowl and stir together with a wooden spoon until no white streaks of flour remain.
- 4
Add 0.75 cup softened butter, 0.75 cup sugar, and 0.5 teaspoon salt to the flour mixture.
- 5
Using your fingertips, rub the butter into the dry ingredients by pinching and crumbling the mixture between your fingers until it resembles coarse wet sand, about 2 minutes.
- 6
Stir in 0.75 cup sliced almonds using a wooden spoon until evenly distributed throughout the mixture.
- 7
Pour the crumbly dough into the prepared pan and spread it into an even layer using the back of a wooden spoon or your fingertips; do not press down or compact it.
- 8
Place the pan on the center oven rack and bake at 350°F for 22–28 minutes, until the top is golden honey-brown and the edges look slightly darker.
- 9
Remove the pan from the oven and set it on a heat-safe surface to cool for 5 minutes, until it is warm but no longer hot to the touch.
- 10
Lift the cake out of the pan using the parchment overhang and slide it onto a cutting board.
- 11
Cut the cake into 8 roughly equal pieces by making 4 cuts in one direction and 1 cut perpendicular to them, creating rectangular shards.
Tools you’ll need
- 9-inch square baking pan
- parchment paper
- large mixing bowl
- wooden spoon
- cutting board
- sharp knife
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