Torta Sbrisolona

Crumbly Almond Cake

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Sbrisolona means ‘crumbly’ in my dialect, and when you cut this cake it crumbles due to the ground almonds and polenta. Some people mark lines on the top of the cake when it first comes out of the oven to make it easier to cut once it cools. You can store the cake in an airtight container at room temperature for up to a month. Rendered pork fat (strutto) is commonly used in Lombardy, but this is hard to find so you could use extra butter if you prefer. This is delicious served