Torta Sbrisolona (Mantua Crumble Cake)
A community recipe by CommunityNot tested or verified by Nigella.com
Introduction
This is a very crumbly cake from Mantua.It's very good eaten with a warm zabaglione or mascarpone cream or while drinking a nice glass of wine....
This is a very crumbly cake from Mantua.It's very good eaten with a warm zabaglione or mascarpone cream or while drinking a nice glass of wine....
Ingredients
Serves: 4
- 100 centimetres flour
- 100 grams polenta flour (fine, in Italy it's called floretto)
- 100 grams sugar
- 100 grams butter (softened)
- 100 grams ground almonds (coarsely ground, not bleached)
- 1 egg yolk
- 1 lemon (grated zest of)
- 1 pinch of salt
- grappa (or sambuca, 1 small glass)
- 39⅜ inches flour
- 4 ounces polenta flour (fine, in Italy it's called floretto)
- 4 ounces sugar
- 4 ounces butter (softened)
- 4 ounces almond meal (coarsely ground, not bleached)
- 1 egg yolk
- 1 lemon (grated zest of)
- 1 pinch of salt
- grappa (or sambuca, 1 small glass)
Method
Torta Sbrisolona (Mantua Crumble Cake) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
It keeps well, that's to say if you resist eating it immediately :-))), in an airtight tin Don't cut it with a knife but break it with hands. Enjoy
It keeps well, that's to say if you resist eating it immediately :-))), in an airtight tin Don't cut it with a knife but break it with hands. Enjoy
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