This crumbly cake is perfect with coffee and sweet wine.
"Torta Sbrisolina gets its name from the word 'bricciole' meaning grains," says Stefano, "and refers to its sandy texture." This unusual texture is a result of the polenta used in the mixture.
- 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)
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.
1. Preheat oven to 180°C,
2. Mix the flour and polenta with the almond meal, sugar, yolk, lemon juice and rind, and vanilla.
3. Incorporate the butter and duck fat.
4. 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.
• 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.