ALMOND CORNMEAL CRUMBLE SBRISOLONA Sbrisolona, which means “crumbly,” is rustic and grainy with a homey taste—more of a giant cookie than a cake. In fact, in Italy, this dessert is not cut like a cake, but rather broken with the hands or with a wooden spoon at the table with everyone taking bits and pieces. Ingredients 8 ounces unsalted butter, diced 1 cup finely ground cornmeal 2 cups all-purpose flour 1 cup granulated sugar 7 ounces almond, either slivers or a mix of finely and coarsely chopped whole almonds, plus more for garnish 2 large egg yolks 1 tablespoon vanilla extract Zest of 1 lemon Method Preheat the oven to 350 degrees. Butter a 10 to 11-inch spring-form pan and dust with cornmeal. In a large bowl combine the butter (cook’s note: If you’d like an even crisper cake, use half butter and half lard), cornmeal, flour, sugar, almonds, yolks, vanilla, and zest crumbling the ingredients with your fingers until just coarsely combined. It should look lumpy and dry. Take loose handfuls and sprinkle into the prepared pan. It will be irregular and should be very crumby and free form. It must not be compacted. It will come together as it bakes. Top with a scattering of almond slivers or whole almonds, if you like. Bake for 50 to 60 minutes until golden at the edges and cooked throughout. Allow it to cool in the pan.....
Posted on: Tue, 14 Oct 2014 10:04:09 +0000
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