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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

Zest of 1 lemon

7 ounces unbleached all purpose flour

7 ounces cornmeal

8 ounces shelled whole almonds, coarsely chopped

Confectioners’ sugar



Pre-heat the oven to 350F°.

Grease a 9 inch cake pan with butter and dust with flour. Set aside.

In a bowl beat the yolks and sugar until light colored. Beat in the butter, vanilla and lemon zest.

Sift the two flours together over the yolk batter and fold in. Fold in the almonds.

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.

Cool cake on rack, then unmold and sprinkle with confectioners’ sugar.

This recipe is featured on show 2312 - Lombardy Cooking.


  1. Mark's avatar


    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!
  2. mary ann esposito's avatar

    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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