Italian Sbrisolona Cake (Crumble Cake)

Have you ever made or tried the Sbrisolona cake from Mantua? It’s an interesting one featuring regular flour, polenta flour and ground almonds. It has a crumbly texture on top and it usually comes with no filling. However, we are making our own version with caramelized apples.

If you want to elevate it even further, consider using one of our New Sweet Spreads (if they are not in stock yet, they will be coming out soon; keep an eye for our emails.)

For this sbrisolona cake recipe, I suggest the Caramel Spread flavor, as it goes perfectly with both almonds and apples. Don’t you think so?

Let’s make it!

Sbrisolona Cake FAQ

Where is Sbrisolona from?

Sbrisolona is a traditional Italian cake that originates from the Lombardy region in Northern Italy, and more exactly from the city of Mantova.

How do you pronounce sbrisolona?

Sbrisolona is pronounced as “sbriso-lona.”

What is the texture of Sbrisolona?

Sbrisolona is known for its distinctive crumbly texture, hence its name which comes from the Italian word ‘sbriciolare’, meaning ‘to crumble’.

What are the main ingredients in a Sbrisolona cake?

Typically, the main ingredients in Sbrisolona are cornmeal, flour, sugar, butter, almonds, and egg yolks. Some modern variations might also include a filling like nutella, or cooked apples.

Can I make Sbrisolona with different nuts?

Traditionally, Sbrisolona is made with almonds, but you can experiment with other kinds of nuts. Hazelnuts or pistachios could make a delightful variation.

How do I store Sbrisolona and how long does it last?

Sbrisolona can be stored in an airtight container at room temperature. It typically lasts for about 5 days.

What can I serve with Sbrisolona?

Sbrisolona is wonderful on its own, perhaps with a cup of coffee or tea. Alternatively, you could serve it with a scoop of vanilla ice cream or a dollop of mascarpone cream.

Sbrisolona Cake Recipe

Now that you know what’s sbrisolona, where it comes from and how delicious it is, you are all set to bake it. Gather your ingredients and let’s do it together!

Sbrisolona Cake Recipe

Sbrisolona is a crumble cake from Northern Italy, that features regular flour, plus polenta and ground almonds. We're making ours with a tasty apple filling!

Course Dessert

Cuisine Italian

Keyword almond cake, polenta cake, sbrisolona

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 8

Calories 250kcal

Author Alessia

Cost €12

Equipment

1 chopping board
1 chopping knife
1 lemon presser
1 small grater
2 medium bowls
1 knife
1 fork
2 spoons
1 round cake dish

Ingredients

300 gr Flour 00
50 gr almond flour or ground almonds - you can blitz your own using roasted almonds or unroasted.
50 gr polenta flour the mix for polenta is fine, as long as it only includes the polenta flour.
50 gr coconut sugar or brown sugar
1 sachet vanilla essence I am using powder, but you can use liquid too.
2 egg yolks
1 lemon rind
1 pinch salt
150 gr butter I am using dairy free, but regular is fine.
1 dash nutmeg
3 dashes cinnamon
3 red apples
8 almonds for topping the cake

Instructions

Make the apples filling

Peel and cut the apples into cubes.
Squeeze the juice of half the lemon, after grating the rind and setting it aside in a bowl.
Add the apples, the lemon juice, and the nutmeg and cinnamon to a medium pot and let them cook, over medium heat with the lid semi-closed.

Making the cake

Take two bowls. Put 200 gr flour 00 in one, and 100 gr in the other. The first bowl will be for the cake, and the second will be for the crumbled topping.
Add the polenta and almond flour to the second bowl.
Add a pinch of salt to each.
Split the vanilla essence and the sugar equally between the two bowls.
Remember to mix the apples while you prepare the cake, and lower the heat further.
Do the same for the lemon rind you set aside.
Add 1 egg yolk to each bowl.
Split the butter between the two bowls, 75 gr each. Make sure it's out of the fridge, and add it into pieces.
Take the apples off the heat. Let them cool down.
Use a fork to bring the ingredients together in each bowl. The dough should become solid, yet soft.
Spread the dough in bowl 1 on the bottom of your baking dish.
Spread 1 to 2 tablespoons Caramel Spread. Since it's not out when we are making this cake, I am using apricot jam. Keep the jam towards the centre.
Once the apples have cooled, add them on top of the dough. Keep the apples towards the centre.
Top with the crumbled topping of the cake. This time you want to add it into crumbles, so that texture is emphasized even more. You can use your clean hands to achieve that.
Sprinkle some coconut or bowl sugar on top.
Scatter the whole almons you set aside.
Bake in a pre-heated oven at 170 degrees Celsius - first 25 minutes on the lower level, and the last 10 minutes on the top level of the oven.
Take out of the oven, let it cook and serve. Enjoy!