crumble almond cake
A favorite cake in the north of Italy, a slice of sbrisolona makes an ideal teatime accompaniment.
Prep Time: 15 Min
200g corn flour 200g plain flour 200g butter (room temperature) 200g sugar 150g of almond flour 50g toasted almonds 2 egg yolks 1 vanilla bean Lemon peel Salt
Cook Time: 1 hour
Ingredients
Add the corn and almond flour. Rub the ingredients together with your hands until you get a crumbly texture.
Decorate the surface with whole almonds. Put the cake into a tray, and place it in the fridge for at least an hour.