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This rustic Italian crumbly cake, similar to a sbrisolona from Mantua, has an irresistibly tender, sandy texture that shatters at the touch — hence its name. A combination of flour, fine cornmeal, and whole almonds gives it a distinctive grainy bite, while cold butter worked in by hand creates a crumbly, shortbread-like consistency. Bright lemon zest lifts the flavors, making it surprisingly light despite its richness. It is best broken apart and eaten in chunks, never sliced, in true northern Italian tradition.
Prep
15 min
Cook
40 min
Total
55 min
Servings
4 srv
Difficulty
Easy
Calories
345 kcal
For 4 serving(s)
Per serving
Preheat oven to 180°C (355°F). Grease a 24 cm round cake tin.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Add the cold butter cut into cubes and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg yolk, lemon zest, and whole almonds. Mix briefly until the dough just comes together in rough, sandy clumps — do not overwork it.
Press the crumbly mixture loosely into the prepared tin without smoothing the top — the uneven, rugged surface is intentional.
Bake for 35-40 minutes until golden brown and firm.
Allow to cool completely in the tin. Break into pieces to serve — never cut.
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