LOMBARDY - Torta sbrisolona
SKU:
Almond Crumble Cake
Total Time: 45 minutes
Servings: 6–8
Preheat: 360°F
Ingredients
- 0.88 lb Molino Signetti flour
- 7 oz sugar
- 4 egg yolks
- 5 oz whole almonds (unpeeled)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 7 oz butter (softened)
Instructions
- Roughly chop the almonds and set aside 2 oz for topping.
- In a large bowl, combine the butter, chopped almonds, and half of the flour. Mix in ¾ of the sugar, the vanilla extract, egg yolks, lemon zest, and the remaining flour. Knead quickly until a crumbly dough forms—do not overwork it.
- Grease a 10-inch cake pan. Crumble the dough into the pan using your hands, evenly distributing it without pressing it down or compacting it.
- Sprinkle the reserved almonds and remaining sugar over the top. Bake in a preheated oven at 360°F (180°C) for 45 minutes, or until golden brown.
Let the cake cool slightly before serving. It’s perfect with coffee or tea!
BUON APPETITO!
