Sbrisolona cake is typical of the area around Milan, in Lombardy, Italy. My grandmother taught me this simple but tasty cake recipe which generates a biscuity dessert with a pleasantly crumbly top! Baking pan size is up to you depending on how thick you'd like it to come out.


Recipe Summary

15 mins
40 mins
55 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.

  • Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.

  • Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.

  • Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

Cook's Note:

I used Italian 00 flour.

Nutrition Facts

566 calories; protein 8.6g; carbohydrates 57.6g; fat 34.4g; cholesterol 98.8mg; sodium 85.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
I really had high hopes for this cake. I mixed it in my food processor which worked great. This baked up nicely but it is VERY dry and crumbly. After doing a little research on this Italian cake it sounds like that is how it's supposed to be. It is just too dry for my liking so I ended up crumbling the rest of the cake and putting it in a plastic container and in the freezer to use as an ice cream topping. It would be good crumbled over fruit as well. The flavor is really nice but it is just too dry to eat on it's own in my opinion. Read More