Those who follow me know that the city of Mantua with its treasures and its gastronomy, hit me in the heart, but also a little tastebuds! In September for the festival of literature we come back and we saw her in a different light, and crowded with people who are passionate about books, but above all we enjoyed again, and as the first visit we brought home another Sbrisolona Cake. ... that unfortunately is over too quickly!

Unable to live without Linkwithin valance, I decided to try to make it! Some time ago a friend gave me her recipe, but I hadn’t tried it, so I went looking for her and I made it, but gluten-free version!

Sbrisolona Cake Mantua

Ingredients
200 g sugar (150 g for the dough 50 g to sprinkle on top)
200 g corn flour
150 grams of rice flour + 40 of cornflour (cornstarch) (or if you want to do the traditional version 200 g flour 00)
200 g almonds (half peeled and half no, 150 g coarsely, practically set aside 50 g almonds unpeeled)
200 g butter at room temperature
1 egg (or two egg yolks)
grated zest of one lemon
seeds from 1 vanilla pod or the tip of a teaspoon of vanilla bourbon

Preparation

Preheat the oven at location ventilated and bring temperature to 160°.

Put all ingredients in a bowl, in order: almonds, butter, egg, flour (mixed together), sugar, grated lemon peel, vanilla. Mix with hands fast (you don’t have to make a ball only, but rather take care to leave the dough divided) initially clenching his fist and by passing the mixture between your fingers until it is all well mixed then pretend to have to pinch five fingers until the dough is well divided into different sized crumbs.

Now grease a baking pan 28 cm, I use a white porcelain dish, but also a fine aluminium baking tray. Spread 2/3 of the dough into the Pan, trying to crumble with your hands as much as possible. Absolutely do not compact the mixture on the bottom.

Together with the remaining dough the 50 grams of whole almonds unpeeled kept aside and amalgamatele fast to the mixture, then distribute it in the Tin and feints over evenly distributed the remaining sugar.

Bake in preheated oven at 160° Sbrisolona for 40 minutes or in oven at 180 degrees for about 50 minutes. Once cooked (you will have to toast the surface) remove from the oven and leave to cool completely before serving. Sbrisolona cake will break into chunks when you try to sink the knife.