Walnut sbriciolata, the most delicious crumbly cake with dried fruit. The walnut sbrisolona is a flavorful and aromatic walnut cake, a variation of the classic Mantuan sbrisolona, but with a walnut jam filling that will make you lose your mind!! Versatile, refined and spectacular, the sbriciolata with walnut jam is suitable for every occasion; it is made with simple ingredients and is within everyone’s reach, even those without particular culinary skills. The grandma’s walnut cake recipe, because this is truly my grandmother’s recipe, is a must at my home: my grandmother used to make a very similar tart with a rustic shortcrust pastry based on re-milled semolina and a walnut cream filling. Inspired by her and her cooking, I thought of this amazing dessert, with a crunchy, crumbly shell and a creamy, delicious walnut filling — want to try it? Let’s go to the kitchen, but first take a look at the Walnut Jam recipe — it will be indispensable for preparing our walnut cake. Also, if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the walnut sbriciolata
- 1 2/3 cups all-purpose flour
- 2/3 cup re-milled durum wheat semolina
- 1 2/3 cups walnut jam
- 2 eggs (medium)
- 2/3 cup granulated sugar
- 2/3 cup butter (cold)
- 1 teaspoon baking powder (for baking, heaping)
- as needed powdered sugar
- 1/3 cup walnut halves
Tools
- Baking pan springform pan 9-inch (22 cm)
- Oven
- Bowl
Walnut sbrisolona preparation
After preparing the walnut jam (see the recipe in the link above), dedicate yourself to the shortcrust dough for the sbriciolata.
In a bowl pour the two flours mixed together; add the cold butter in pieces, the sugar, the baking powder and mix roughly.
Add the eggs and work quickly by hand until you see crumbs of various sizes forming. The dough is ready; don’t overwork it, otherwise the butter will melt and you’ll get a classic shortcrust.
Line the base of a 22 cm springform pan with parchment paper, pour a little more than half of the dough and shape it slightly with your hand, raising the edges. Pour the walnut jam onto the base of the sbriciolata and level it, distributing some walnut halves on top.
Cover with the remaining dough. Bake the walnut sbriciolata in a conventional oven, preheated to 356°F (180°C), for about 35 minutes, but adjust according to your oven, as not all ovens are the same.
When the sbriciolata is cooked and golden, remove it from the oven and let it cool for at least 30 minutes. Move it to a rack, let it cool completely and dust with powdered sugar before serving.
From here you can return to the HOME and discover new recipes!
The walnut sbriciolata keeps for up to 3-4 days if covered with a glass cloche.
FAQ (Questions and Answers)
What can I use instead of walnut jam?
You can substitute walnut jam with hazelnut spread, pastry cream, or a sweet ricotta and chocolate cream.
