- makes 2 serves
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
This crumbly cake is perfect with coffee and sweet wine.
Ingredients
- 125 g plain flour
- 80 g fine polenta
- 100 g blanched almond meal
- 80 g castor sugar
- 1 egg yolk
- Juice of ½ lemon
- 2 tbsp grated lemon rind
- 1 tsp vanilla essence
- 60 g butter
- 50 g duck fat (see note)
Instructions
- Preheat oven to 180°C,
- 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 or ceramic dishes and bake for 25-30 minutes. They should be lightly golden. Set aside to cool completely before serving. Sbrisolona is never cut but broken into pieces.
Note
• You can also make this using a total of 100g of butter, leaving out the duck fat (we decreased the total amount of fat from the original 110 g). The result is a deliciously crumbly and buttery texture.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This crumbly cake is perfect with coffee and sweet wine.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
