INGREDIENTS
- Flour type 00 200 g
- Flour finely ground corn (comic) 200 g
- Almonds peeled 150 g
- Almonds unpeeled 50g - Sugar 200g
- Caster Butter 100g
- Lard (or butter) 100 g
- Lemon peel the scratched of 1 lemon
- 2 Eggs yolks
- The seeds of 1 Vanilla berry/Vanillin
PREPARATION
To prepare the “Sbrisolona” poor into a blender the almond, peeled and unpeeled (keep aside 50 g), than shake it not too finely. Poor in a bowl the lard and the butter, so add the whisked almonds.
Than poor the corn flour, the 00 flour, the lemon peel and don’t stir too much.
Add also vanillin, after that ¾ of the sugar and mix again with hands very fast not to heat the dough.
At last, pour the egg yolks and quickly mix everything by hand to incorporate them;
butter the cake pan of 32 cm of diameter and distribute 2/3 of the dough to rain on the pan trying to blend it the most; the dough has not to be compact on the bottom. Add to the resting dough the whole almonds kept aside and mix fast to the dough.
Than distribute evenly the remained sugar and bake the cake in the oven preheated to 180° for about 50 minutes (if ventilated oven to 160° for about 40 minutes). Once baked, take it out of the oven and let it cool completely on a wire rack before serving.
SBRISOLONA