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.
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