Sbrisolona - Cornmeal Cake

Sbrisolona, crumbly cake from Lombardia, is made with cornmeal. This is as country as it gets when it comes to baking in this region.

Serves 6-8


  • 2 egg yolks
  • 7 ounces sugar
  • 1 3/4 sticks unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
  • 1 Zest oflemon
  • 7 ounces unbleached all purpose flour
  • 7 ounces cornmeal
  • 8 ounces shelled whole almonds, coarsely chopped
  • Confectioners’ sugar
  • Ingredients


  1. Directions 
  2. Pre-heat the oven to 350F°.
  3. Grease a 9 inch cake pan with butter and dust with flour. Set aside.
  4. In a bowl beat the yolks and sugar until light colored. Beat in the butter, vanilla and lemon zest.
  5. Sift the two flours together over the yolk batter and fold in. Fold in the almonds.
  6. Pour the batter into the cake pan and smooth the top. Bake for 45-50 minutes or until golden brown and firm to the touch.
  7. Cool cake on rack, then unmold and sprinkle with confectioners’ sugar.

This recipe was featured on Season 23 - Episode 2312.

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Could we have measured amounts, by the cups, instead of weight for the sugar, cornmeal, and flour? I don’t have a scale. Love this recipe! Thanks!

mary ann esposito

Mark, sorry for the delay; 1 cup sugar, 1 3/4 cups flour, and 1 1/2 cups cornmeal, 1 1/2 cups almonds

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