Sbrisolona Almond Cake

by

Fresco

Posted May 3, 2022 (Last updated May 3, 2022)

Serves

8

Total Time

1hrs 20mins

Calories

450

Crumbly almond cake with a crunchy caramelised topping,

perfect with coffee or a sweet dessert wine.

recipe-image
    Ingredients

  • Unsalted butter icon
    Unsalted butter110 g
  • Ground almonds icon
    Ground almonds40 g
  • Cake flour icon
    Cake flour150 g
  • Sea salt icon
    Sea salt3 g
  • Baking powder icon
    Baking powder2 g
  • Ground cinnamon icon
    Ground cinnamon½ teaspoon
  • Egg icon
    Egg1
  • Egg yolk icon
    Egg yolk4
  • Granulated sugar icon
    Granulated sugar240 g
  • Vanilla extract icon
    Vanilla extract1 teaspoon
  • Egg white icon
    Egg white2
  • Flaked almonds icon
    Flaked almonds125 g
    Method

  • 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

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco