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.
- Unsalted butter110 g
- Ground almonds40 g
- Cake flour150 g
- Sea salt3 g
- Baking powder2 g
- Ground cinnamon½ teaspoon
- Egg1
- Egg yolk4
- Granulated sugar240 g
- Vanilla extract1 teaspoon
- Egg white2
- Flaked almonds125 g
Ingredients
- 1. Pre-heat oven - 160°C / 320°F
- 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 the wet ones and mix until combined
- 8. Add unsalted butter to a clean small bowl and melt in microwave - low heat
- 9. Mix melted butter with the batter until combined
- 10. Pour batter into round pan
- 11. Add egg white to a clean medium bowl
- 12. Beat lightly until frothy
- 13. Add flaked almonds and granulated sugar to the beaten whites and mix thoroughly
- 14. Spread topping with cake
- 15. Bake until skewer tests clean - 30 min, 160°C / 320°F
- 16. Let cool
Method
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