The sbrisolona is a typical dessert from Mantua. Today I wanted to transform it and make it even more delicious: lemon sbrisolona. A crumbly cake made of crunchy crumbs covered with almonds, but filled with a fragrant lemon marmalade. A very simple and humble dessert with rural origins.
The result? A spectacular lemon dessert: with a rustic touch, crunchy and crumbly outside, and a creamy heart and fragrant lemon. The slices are cut perfectly, like those of a tart, even though it’s made of crumbled shortcrust pastry!
It is perfect as a dessert at the end of a meal! In anticipation of guests and parties, you can prepare it the day before! It’s also great for breakfast or as a snack. In short, any excuse is good to enjoy it!
Try these delicious recipes too:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 498.63 (Kcal)
- Carbohydrates 66.82 (g) of which sugars 37.87 (g)
- Proteins 8.45 (g)
- Fat 23.73 (g) of which saturated 8.81 (g)of which unsaturated 9.25 (g)
- Fibers 3.35 (g)
- Sodium 137.07 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LEMON SBRISOLONA INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 pinch salt
- 1 cup sugar
- 2/3 cup butter
- 2 lemon zest (grated)
- 1 egg
- 3.5 oz blanched almonds
- 3.5 oz almonds
- 1 1/4 cups lemon marmalade
Tools
- 1 Springform Pan
LEMON SBRISOLONA PREPARATION
In a bowl pour the cornmeal, the all-purpose flour, the sugar, a pinch of salt, and the lemon zest.
Mix and then add the cold butter in small pieces and the egg.
Quickly knead with your hands until you get a crumbly and coarse mixture.
Add the blanched almonds and the shelled almonds all chopped. Mix again.
Butter and flour the springform pan with a diameter of 9.5-10 inches.
Distribute half the crumb mixture WITHOUT PRESSING.
Spread the lemon marmalade and then cover with the remaining crumb mixture. Now in the oven at 356°F in a preheated static oven for 40 minutes.
Remove from the oven and let cool. Decorate as desired.
Adriana’s Advice
It keeps for a long time and therefore is perfect to give as a gift!
You can also use only blanched almonds: in that case, it will be 7 oz.
