Disappeared in a day and a half this walnut sbrisolona. Just mentioning this is enough to understand how good this cake is, especially considering that in my house, usually, cakes that do not contain chocolate are rather ignored. It is a variant of the more classic almond sbrisolona typical of my area. An excellent variant, I would say. It is also very easy and quick to prepare. A cake that I recommend trying and that should be enjoyed by breaking it strictly with your hands.

Other cakes with nuts that might interest you:

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 10 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the walnut sbrisolona

1 3/4 cups all-purpose flour
1 1/4 cups cornmeal
3/4 cups sugar
1 1/4 cups walnut kernels
6.3 oz butter
2 egg yolks
1 pinch salt

Tools

1 Knife
1 Bowl
1 Springform Pan 26 cm diameter

Preparation of the walnut sbrisolona

Coarsely chop the walnuts with a knife.
Pour the two flours into a large bowl, then add the sugar, a pinch of salt, and the chopped walnuts. Give it a good stir.
Then, add the two egg yolks and the softened butter cut into pieces.
At this point, work the dough very well with your hands until you get a crumbly mixture.
Pour the dough into a 26 cm springform pan previously lined with parchment paper and gently level it without pressing too much.
Bake the walnut sbrisolona in a preheated static oven at 350°F for about 40 minutes.
Remove from oven and let it cool completely before transferring it to the serving plate. Serve it, breaking it with your hands. Enjoy! Paola
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