Torta Sbrisulotta

Polenta Cake


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

As the name indicates (sbrisulotta means ‘crumb-like’), this is a crumbly cake, which falls apart as soon as you bite into it. It has a wonderfully granular texture, and excellent flavour. Polenta flour, generally much more widely available in the region of the Veneto than wheat flour, has many culinary uses, including cake making. Traditional recipes for this cake exist all over the region, but this is one of the richest because of the large quantity of almonds.


  • butter, for greasing
  • 300 g/11 oz/ cups blanched almonds
  • 300 g/11 oz/generous cups sugar
  • 300 g/11 oz/ cups fine yellow polenta flour
  • grated rind of 1 lemon
  • 3 egg yolks
  • 90 ml/6 tbsp single/light cream
  • pinch of salt
  • flaked/sliced almonds, to decorate
  • coffee or hot chocolate, to serve (optional)


  1. Preheat the oven to 180°C/350°F/Gas 4. Liberally grease a shallow 20 cm/8 in cake tin or pan with butter.
  2. Grind the almonds finely using a mortar and pestle or in a food processor, then mix them with the sugar, polenta flour and the lemon rind in a large bowl.

  3. Mix in the egg yolks and the cream to make a thick but wet dough. Stir in a pinch of salt.

  4. Pour into the cake tin and bake for 20 minutes, until firm and crisp. Cool in the tin, then sprinkle with flaked almonds. Serve with coffee or hot chocolate, if liked.