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!
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!
