Sbrisolona with Nutella
Sbrisolona with Nutella, the crumbly cake perfect for your coffee break.
Yields: 6 
Cooking Time: 20Min 
Diff: Facile
- 100 Stone-ground cornmeal
- 50g Almond flour
- 2 Yolks
- 150g Butter
- 60g Granulated sugar
- Zest of 1/2 lemon, organic
- Vanilla seeds
- 4 tablespoons Nutella
- Almonds and Pinenuts
Info
Yields: 6 Cooking Time: 20Min Diff: Facile
Ingredients
- 100g All purpose flour- 100 Stone-ground cornmeal
- 50g Almond flour
- 2 Yolks
- 150g Butter
- 60g Granulated sugar
- Zest of 1/2 lemon, organic
- Vanilla seeds
- 4 tablespoons Nutella
- Almonds and Pinenuts
Introduction
Sbrisolona is a typical Italian cake made with corn flour and almond flour. It’s name means “crumbly” because it is really crumbly. The classic version has no filling but I’ve made it more tasty adding some Nutella. Try sbrisolona cake and you will fall in love with it!
Directions
- Mix the flours. Add the butter, cold and diced into cubes. Star mixing with your fingertips until it resembles wet sand.
- Add the vanilla seeds and the lemon zest to the yolks and stir. Pour them into the flour and butter mixture, stir in the sugar and knead just until combined.
- Press loosely half of the mixture into a round baking tray. Add the Nutella and spread with a spoon. Complete with the rest of the mixture.
- Add some almonds and pinenuts on the top and bake at 180 degrees for about 20 minutes. Leave in the baking tray to cook completely before slicing and serving.
