lemon sbriciolata

lemon sbriciolata

I needed sunshine, to clear my mind, to enjoy my family. And it was Barcelona that hosted us for a few days. We discovered a magnificent city. What a pleasure to walk the streets, a little in the rain and a lot in the sun.
And through these streets, we made many stops to taste as many specialties as possible. I also wonder if an article on the subject could be interesting? I’ll think about that. In any case, I come back with lots of desires and ideas. And that, for sure, announces future recipes…

In the meantime, today I offer you a cake that I really like. Do you remember the Sbriciolata alla Nutella? I love this cake! And not necessarily Nutella (or the spread that makes you happy by the way!). I like to vary the toppings. After making one very recently with jam, I wanted to try lemon. I wanted to combine all the pleasure of the lemon pie, with the ease and speed of making the sbriciolata. Well, it’s won! It couldn’t be easier to make, and it really is delicious.
I had chosen to make a slightly sweet lemon curd, knowing that the dough would compensate. As a result, the lemon layer was ideally tart. I would eat a slice of it right away.

This cake will be perfect for a snack. It is easy to eat and can be enjoyed outside without any problem.

Lemon Sbriciolata:

Lemon curd:


120 ml lemon juice (3 organic lemons)
100g sugar
3 eggs
25g butter


In the bowl of the Thermomix, put the grated zest of a lemon, the juice, the sugar, the eggs and butter. Fcook for 9 minutes at 80°C and speed 3.

Without Thermomix, a bain-marie is used with a bowl placed over a pot of boiling water. Just let it thicken while stirring.

Reserve the lemon curd in the fridge. We can do it in advance.

Sbriciolata:


250g of flour
30g ground almonds
150g butter
60g brown sugar
1 level tsp baking powder
1 pinch of fleur de sel
1 egg
1 tbsp lemon juice
lemon curd

Preheat the oven to 180°C.

I still use my Thermomix to make the dough but any other device or hands will also do the trick.
Put the flour, ground almonds, butter in pieces, sugar, baking powder, salt, egg and lemon juice in the bowl and knead for about 30 seconds. The dough should form a ball. If necessary, add a small trickle of water.
Without a robot, incorporate the butter in pieces with the rest of the ingredients with your fingertips. Don’t overwork the dough.

Pack a large half of the dough into an 20-22 cm circle placed on a baking sheet. Slightly raise the edges.
Spread the lemon curd on the dough.
Crumble remaining batter on top.

Bake for about 35 minutes.

Let cool before unmolding.
Sprinkle with icing sugar.
Portion of sbriciolata with lemon

To finish: I used a circle, but you can also make this cake in a frame and then cut it into squares. Both ways are very nice.

Seeing this piece of cake, I think that we could also add some pine nuts on top, a bit like the torta della nonna

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