Sbrisolona (Crunchy Italian Almond Cake)
Course:
Dessert
Ingredients
- 110 grams Almonds (whole)
- 118 grams Butter (cubed & chilled)
- 78 grams Plain Flour (divided)
- 47 grams Cornmeal
- 78 grams Sugar
- 1⁄4 teaspoons Salt
- 1 Egg Yolk
- 1⁄4 teaspoons Vanilla Extract
- 1⁄4 teaspoons Almond Extract
- 0.5 Orange Zest (half orange or 1 lemon)
Notes
6.5" cast iron skillet. Double to cook in 9" cake pan.
Steps
- Place the almonds in a single layer in a dry 6.5-inch cast iron skillet. Put the skillet in the oven and preheat to 175°C. Toast for 10–13 minutes, stirring once, until fragrant and lightly golden.
- Transfer almonds to cool completely. Wipe the skillet clean and return to the oven to preheat.
- Add 73 g of the toasted almonds and 16 g of the flour to a food processor and pulse until the mixture resembles small peas. Transfer to a large bowl.
- Pulse the rest of the almonds in the food processor into pieces larger than peas (or just chop by hand) and transfer to the almond flour mixture in the bowl.
- Add the remaining 62 g of the flour, the cornmeal, sugar, and salt to the large bowl and stir to combine.
- Add the cubed butter to the mixture and with your hands rub the butter pieces and flour mixture between your fingers until you achieve a coarse texture. Some butter pieces can be larger than others, but the mixture should not be dry or powdery. It should feel moist.
- In a small bowl, whisk together egg yolks, orange zest, almond extract, and vanilla extract and then add to the bowl with almond mixture. Continue to combine the mixture with your hands until a dough begins to form.
- Remove skillet from the oven, grease with butter all over. Return to oven for ~2 minutes for the butter to heat up.
- Transfer the dough into the prepared skillet. Spread into an even layer but do not pack it tightly.
- Bake for 40-45 minutes or until golden brown. Edges should be lightly pulled away and the top lightly golden.
- Let it cool in the skillet for 20 minutes before removing, then transfer to a wire rack to cool completely.
- Break into pieces for serving. Store leftovers in an airtight container for up to one week. The Sbrisolona freezes well too.
Source: https://pamelasalzman.com/sbrisolona-recipe/#wprm-recipe-container-43617