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Torta sbrisolona recipe

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Created by Stefano Manfredi

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Cuisine: Italian

“Torta Sbrisolina gets its name from the word 'bricciole' meaning grains,” says Stefano, “and refers to its sandy texture.” This peculiar texture is a result of the polenta used in the mixture.

Ingredients

125g plain flour
80g fine polenta
100g blanched almond meal
80g castor sugar
1 egg yolk
Juice of ½ lemon
2 tbsp grated lemon rind
1 tsp vanilla essence
60g butter
50g duck fat

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Preparation

Mix the flour and polenta with the almond meal, sugar, yolk, lemon juice and rind, and vanilla. Incorporate the butter and duck fat. Place dough at about 1cm depth into two well buttered 18cm round tart moulds and bake for 30 minutes at 180°C. They should be lightly golden. Set aside to cool completely before serving.

Sbrisolona is never cut but broken into pieces.

This cake is perfect with coffee and sweet wine.

If you enjoyed this Torta sbrisolona recipe then browse more Italian recipes, dessert recipes, baking recipes and our most popular hainanese chicken rice recipe.

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