Sbrisolona Almond Cake
Serves
8
Total Time
1hrs 20mins
Calories
450
Crumbly almond cake with a crunchy caramelised topping,
perfect with coffee or a sweet dessert wine.
- Ground almonds
40 g (about ¼ cup)
- Cake flour
150 g (about 1 ¼ cups)
- Sea salt
3 g (about ½ teaspoon)
- Baking powder
2 g (about ⅜ teaspoon)
- Ground cinnamon
½ teaspoon (about 1 g)
- Egg
1 (about 50 g)
- Egg yolk
4 (about 80 g)
- Granulated sugar
240 g (about 1 ¼ cups)
- Vanilla extract
1 teaspoon (about 5 ml)
- Unsalted butter
110 g (about ½ cup)
- Egg white
2 (about 60 g)
- Flaked almonds
125 g (about 1 ½ cups)
INGREDIENTS
- 1. Pre-heat oven - 160°C
- 2. Grease a clean round pan
- 3. Add ground almonds, cake flour, sea salt, baking powder and ground cinnamon to a clean medium bowl
- 4. Whisk briefly then set aside
- 5. Add egg, egg yolk, granulated sugar and vanilla extract to a clean large mixing bowl
- 6. Beat until smooth - 3 min
- 7. Transfer dry ingredients to batter
- 8. Mix until combined
- 9. Add unsalted butter to a clean small bowl
- 10. Melt in microwave - low heat
- 11. Mix content of small bowl into batter until combined
- 12. Pour batter into round pan
- 13. Add egg white to a clean medium bowl
- 14. Beat lightly until frothy
- 15. Add flaked almonds and granulated sugar to the topping
- 16. Mix thoroughly
- 17. Spread topping with cake
- 18. Bake until skewer tests clean - 30 min, 160°C
- 19. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
