SBRISOLONA CAKE
WE RECOMMEND IN COMBINATION WITH THE ARCHEUS PLANT MUFFATO PASSITO
- INGREDIENTS
For the dough
- 200 g 00 flour
- 200 g Foil corn flour
- 175 g Peeled almonds
- 2 egg yolks (about 40 g)
- 200 g Sugar
- 200 g Butter
- 1 Lemon zest
- 1vanilla pod
To decorate
- 30 g whole almonds (with skin)
- 20 g Sugar
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First, put the peeled almonds and sugar in the mixer and blend them not too finely. Transfer the mixture into a large bowl together with the cold butter cut into chunks, the cornmeal, the 00 flour, and a pinch of salt. Mix everything by hand, kneading the dough briefly so it doesn’t heat up. Use your fingertips for this operation and consider that the dough shouldn’t be compact and smooth like that of shortcrust pastry but with more and less worked parts, essentially you will have to obtain a crumbled compound.
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Separately, add the grated lemon zest and the seeds of the vanilla bean to the egg yolks, mix well and once the eggs are flavored, add them to the rest of the mixture, mixing everything further, always being careful to keep the mixture sandy .
Take a 28 cm diameter mold, butter it lightly and transfer the mixture into the pan without pressing the dough but leaving the crumbs uneven. -
Distribute the sugar (20 g) and the unpeeled almonds (30 g) evenly on the surface. Bake in a preheated oven at 180 degrees for about 50 minutes.
Once cooked, take it out of the oven and let it cool completely before serving.
It is already good as it is but becomes exceptional when accompanied by custard. - Once cooked, it can be kept closed in an airtight container in a cool, dry place for 1-2 days. It is not recommended to freeze it. Remember that for a perfect result it is essential that the dough remains grainy and not smooth and homogeneous like that of shortcrust pastry. For this reason it is extremely important to use cold butter and not to work the dough too much.
If you want a gluten-free version, replace the 00 flour by mixing together 150 g of rice flour and 20 g of corn flour.
