Torta sbrisolona with zabaglione
serves
8
“Sbrisolona means ‘crumbly’ in my dialect. When you cut this cake, it crumbles due to the ground almonds and polenta. This is delicious accompanied with something creamy, like mascarpone or vanilla gelato, and is typically served to visitors with a glass of white dessert wine.” – Alessandro Pavoni
Ingredients (12)
- 100g unsalted butter, chopped, at room temperature, plus 25g extra, to grease
- 1 2/3 cups (250g) tipo ‘00’ flour, sifted
- 2 cups (200g) almond meal
- 150g instant polenta
- 1 cup (220g) caster sugar
- Finely grated zest of 1 lemon
- 2 large egg yolks
- 100g lard, at room temperature
ZABAGLIONE
- 5 large egg yolks
- 1/2 cup (110g) caster sugar
- Finely grated zest of 1 orange
- 100ml sweet white wine
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan generously with the extra butter.
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2.Place the flour, almond meal, polenta, sugar and lemon zest in a large bowl. Add the egg yolks, lard and butter and, using your hands, rub into the flour mixture until it resembles coarse breadcrumbs.
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3.Spoon the mixture into the prepared pan and tap it on a workbench to level it, then lightly press crumbs to create a level surface.
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4.Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Set aside in pan until just warm, then turn out of pan.
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5.When ready to serve, make the zabaglione. Place all ingredients in a large heatproof bowl and whisk to combine. Place over a medium saucepan of simmering water (don’t let base of bowl touch the water), and whisk for 5-6 minutes until the zabaglione is thick, glossy and forms soft peaks.
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6.Serve the cake at room temperature, dolloped with zabaglione.
Recipe Notes
You’ll need a 20cm round cake pan.
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