Sbrisolona, ​​Italian crumble cake


Sbrisolona is a delicious Italian cake that you absolutely must try. We can translate sbrisolona by crumble cake. And that’s exactly it. This is what makes this cake very crumbly.
The other particularity of sbrisolona is that it is prepared with corn flour. No cornstarch or polenta. No, it’s flour. It is found under the name of fumetto. It is very thin and very light yellow in color.

With this corn flour, there is also almond. And butter. It is a rich cake, which is eaten cut into small pieces. It is the perfect accompaniment to cream or compote. Right now, I’m serving it with baked plums.

This original cake is also very easy to prepare. For this, I was largely inspired by a recipe by Christophe Felder.


200 g flour t 45
200g fumetto corn flour
160g ground almonds
150g sugar
2 egg yolks
2 organic lemon zest
220g butter at room temperature
40g whole almonds

Preheat the oven to 180°C.

Mix the flours and the almond powder.
Make a well and add the sugar, egg yolks and finely grated zest. To mix together.
Make a well, and add the butter in pieces. Mix with your fingertips to obtain a sort of crumble.

Simply pour the batter into a greased pie pan, without packing it down.

Lightly press the almonds into the batter.

Bake for 35 to 40 minutes.
Allow to cool before unmolding or cutting.


Finally: in C. Felder’s version, there are no whole almonds on it. I find that they really bring something. I even think we could put a little more, maybe cut into large pieces.

You can sprinkle with a little icing sugar.

With these quantities, we make a rather imposing cake. It keeps very well.
You can reduce by half, but in this case, choose a small mold, to keep the same thickness.

I buy my corn flour in Grand-Frais. Looking at a FB post from Felder, I saw that it said you could definitely grind polenta into flour by mixing very finely.
With this flour you can also make this delicious Brazilian cake. Or a cornbread to die for.

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