Torta Sbrisolona

Method

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1. Mix the flour, cornmeal, almonds, sugar, lemon zest and salt in a wide bowl.

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2. Rub in the cold butter with your fingertips until the mixture looks like coarse gravel.

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3. Add the yolks and vanilla and toss with a fork until the crumbs clump in places. Do not knead or press it together.

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4. Scatter the crumbs loosely into a lined 26 cm tin, leaving the surface uneven and unpressed.

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5. Bake at 160C fan / 180C / gas 4 for 45 minutes, until deep gold and firm at the edges.

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6. Cool completely in the tin — it is fragile while warm.

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7. Dust with icing sugar and break it into pieces by hand.

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Chef’s Tips

• Never press it. The crumbs must stay loose in the tin.
• Coarse cornmeal, not cornflour. The sandiness is the dish.
• Cool completely before you touch it.

Pairing Suggestions

• Vin santo
• Grappa
• Coffee

Storage & Reheating

In a tin for 2 weeks and it improves for the first few days. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.