Torta Sbrisolona is a traditional Italian crumb cake that originated in Northern Italy. This classic dessert is similar to an almond crumble cake and is delicious served with coffee, tea, or dessert wine.
Torta Sbrisolona is a crumbly cake recipe made with whole almonds, cold butter, and almond flour. This dense and crumbly treat is perfect for a light dessert or sweet breakfast treat.
If you love classic Italian desserts be sure to try this Lemon Ricotta Cake, Italian Pistachio Cake, Italian Hot Chocolate, Torta Tenerina, or Torta Della Nonna. Almond lovers will enjoy these Almond Ricotta Cookies, Italian Almond Cake, or this moist Almond Ricotta Cake.
You’ll Love Torta Sbrisolona!
Sbrisolona is a traditional Italian dessert hailing from the Lombardy region, specifically associated with the city of Mantua (Mantova) in northern Italy. This crumbly dessert has a rich history that traces back several centuries.
This Italian crumble cake is believed to have been developed in rural households as a rustic and hearty treat. The name “sbrisolona” itself comes from the Lombard dialect word “sbrisolada,” which means “crumbly” or “brittle.”
Historically, sbrisolona was prepared during special occasions and celebrations, such as weddings and holidays.
The recipe for sbrisolona has evolved over time. However, its core ingredients have remained consistent, including almonds, butter, sugar, and eggs. These ingredients reflect the simple yet flavorful nature of traditional Italian cuisine.
Torta Sbrisolona is traditionally baked in a large, round shape, and then broken into uneven pieces by hand before serving.
Today, this traditional almond cake continues to be a beloved dessert both in Lombardy and beyond. It has found its place in households and bakeries where its unique texture and nutty flavor are appreciated by dessert enthusiasts.
If you’ve never had sbrisolona cake before, give this recipe a try! It may just become a new favorite.
Ingredients
- All purpose flour: be sure to weigh out the flour for accurate measurement.
- Almond flour: you can buy almond flour in the store or make you own by grinding almonds into a fine crumb using a food processor.
- Sugar: regular granulated sugar. Use it in both batter of the torta sbrisolona as well as sprinkled on the top before baking.
- Butter: you want to make sure you are using cold cubed butter for this recipe. I like to use unsalted, but you can use salted and just omit the additional salt in the recipe.
- Almonds: use roughly chopped almonds for the batter. Sprinkle whole almonds on top before baking.
- Salt: use kosher salt if you have it.
- Lemon zest: a little bit of fresh lemon zest helps to brighten the flavor of the cake.
- Almond extract: you will need a small amount of almond extract to bring out the nutty flavors of this cake. You can always use vanilla extract instead.
- Egg: use one large egg to help bind the cake together so it’s not overly crumbly.
How to Make Torta Sbrisolona
Torta Sbrisolona is traditionally made in a round cake pan, springform pan, or pastry tin with a removable bottom. You can also make it in a 9×9 inch baking pan lined with parchment.
Step 1: combine the dry ingredients
Start by whisking together the plain flour, almond flour, sugar, and salt in a large bowl.
Step 2: cut in the butter
Next, add in the cold cubed butter. Use a pastry cutter to cut the butter into the flour mixture. You want to continue to do this until the mixture resembles coarse crumbs and forms a crumbly texture.
Step 3: mix in remaining ingredients
To the mixture stir in the roughly chopped almonds. In a small bowl, whisk together the egg and extract then add it to the batter. Use a large spoon to mix it altogether.
Step 4: press into pan and bake
Lastly, pour the sbrisolona batter into your prepared pan. Press the dough into the bottom of the pan.
Sprinkle a tablespoon of sugar on top of the cake and top with whole almonds.
Bake in preheated oven for about 35 minutes until golden brown in color. Let cool in pan on a wire rack completely before serving.
Recipe Tips
- Use a pastry blender to cut the butter into the flour mixture. If you don’t have a pastry blender, you can always cut it in using two knives or pulse the mixture in the food processor.
- The end result of torta sbrisolona is a crumbly cake with lots of flavor. This is best served in small wedges or broken into small pieces.
- For a thinner and crisper Sbrisolona, you can bake in a 10-inch springform pan for about 30 minutes.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can also freeze for up to two month.
- This cake is delicious as a breakfast treat or served for dessert with a glass of Vin Santo, an Italian sweet wine.
Frequently Asked Questions
Torta Sbrisolona is a traditional Italian dessert originating from the Lombardy region, known for its crumbly and rustic texture. It is typically made from a mixture of flour, almonds, butter, sugar, and eggs, resulting in a nutty treat often enjoyed by breaking it into uneven pieces.
“Sbrisolona” is an Italian term that translates to “crumbly” or “brittle,” perfectly describing the dessert’s characteristic texture and consistency.
More Italian Cake Recipes
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Torta Sbrisolona (Italian Crumb Cake)
Equipment
- 9-inch springform pan or tart pan with removable bottom
Ingredients
- 1 ½ cups all purpose flour (270 grams)
- 1 ½ cups almond flour (160 grams)
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup cold unsalted butter (cut into small cubes)
- ½ cup whole almonds, roughly chopped
- 1 teaspoon lemon zest
- 1 large egg
- ½ teaspoon almond extract (optional)
Topping
- 1 tablespoon granulated sugar
- 2 tablespoons whole almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or a tart pan with a removable bottom. Alternatively, line the pan with parchment paper for easy removal.
- In a large mixing bowl, combine the all purpose flour, almond flour, granulated sugar, and salt. Mix well to combine.
- Add the cold butter cubes to the dry ingredients. Using a pastry cutter or two knifes, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be well distributed throughout the mixture.
- Stir in the roughly chopped almonds and lemon zest into the crumbly mixture.
- In a small bowl, whisk the egg and almond extract (if using) together. Pour the egg mixture over the dry ingredients. Using your hands, gently mix and press the mixture together until it starts to come together. Be careful not to overwork the dough; it should still be quite crumbly.
- Transfer the crumbly dough into the prepared pan. Press it down firmly and evenly to form an even layer on the bottom of the pan. Sprinkle on a tablespoon of granulated sugar and press on whole almonds.
- Bake the sbrisolona in the preheated oven for about 30-35 minutes or until the edges are golden brown. The center may still be slightly soft, but it will firm up as it cools.
- Remove the sbrisolona from the oven and let it cool completely in the pan on a wire rack. Once the cake has cooled, carefully remove it from the pan. Sbrisolona is meant to be enjoyed in rustic pieces, so you can break it into uneven chunks or cut it into thin wedges.
Notes
- Use a pastry blender to cut the butter into the flour mixture. If you don’t have a pastry blender, you can always cut it in using two knives or pulse the mixture in the food processor.
- The end result of sbrisolona is a crumbly cake with lots of flavor. This best served in small wedges or broken into small pieces.
- For a thinner and crisper Sbrisolona, you can bake in a 10-inch springform pan for about 30 minutes.
- Leftovers can be stored in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can also freeze for up to two month.
- This cake is delicious as a breakfast treat or served for dessert with a glass of Vin Santo, an Italian sweet wine.
Every thing you make looks sabroso.
Molto grazie! 🙂