Sbrisolona Almond Cake

by

Drop

POSTED Mon, 23 March 2020

Serves

8

Total Time

80 MINS

Calories

450

Crumbly almond cake with a crunchy caramelised topping, perfect with coffee or a sweet dessert wine.

recipe-image

    INGREDIENTS


  • Ground almonds icon
    Ground almonds

    40 g (about ¼ cup)

  • Cake flour icon
    Cake flour

    150 g (about 1 ¼ cups)

  • Sea salt icon
    Sea salt

    3 g (about ½ teaspoon)

  • Baking powder icon
    Baking powder

    2 g (about ⅜ teaspoon)

  • Ground cinnamon icon
    Ground cinnamon

    ½ teaspoon (about 1.33 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Egg yolk icon
    Egg yolk

    4 (about 80 g)

  • Granulated sugar icon
    Granulated sugar

    200 g (about 1 cup)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Unsalted butter icon
    Unsalted butter

    110 g (about ½ cup)

  • Egg white icon
    Egg white

    2 (about 60 g)

  • Flaked almonds icon
    Flaked almonds

    125 g (about 1 ½ cups)

    METHOD


  • 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 - low heat
  • 11. Mix content of small bowl into batter
  • 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

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