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Almond Crumble Cake
Almond Crumble Cake
(Torta Sbrisolona)
 
 
Ingredients:
 
11 oz (300 grams) plain white, or Italian type '00' flour
4 oz (100 grams) medium cornmeal
8 oz (225 grams) unsalted butter
7 oz (200 grams) chopped blanched almonds
7 oz (200 grams) superfine sugar
2 egg yolks
Finely grated zest of 1 unwaxed lemon
A few drops of vanilla extract
 
Directions:
 
Preheat the oven to 170C (325F) Gas Mark 3.

Grease a 9 inch (23 cm) round cake tin.

Put the flour and cornmeal in a bowl, then rub in the butter until the mixture resembles breadcrumbs.

Stir in the almonds and sugar, then add the egg yolks, lemon zest and vanilla extract.

Knead to form a smooth, stiff dough.

Put the mixture into the prepared tin and smooth the surface.

Bake in the oven for about 45 minutes until firm to the touch.

Turn out onto a wire rack and leave to cool. Serves 10-12.

That's it!
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