{"id":4110,"date":"2026-11-13T15:39:44","date_gmt":"2026-11-13T15:39:44","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=4110"},"modified":"2026-11-13T15:39:44","modified_gmt":"2026-11-13T15:39:44","slug":"la-sbrisolona","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/la-sbrisolona\/","title":{"rendered":"La Sbrisolona"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This a rustic, buttery, yellow polenta and almond based crumbly cake hailing from Lombardy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The butter, polenta and chopped almonds are the main ingredients that turn this cake crumbly in texture yet delicate.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In fact, you are meant to separate each piece using you fingers instead of slicing it with a knife.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">You could make your version of <em>sbrisolona<\/em> by adding different nuts if you wish. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">We somehow enjoy it in its purest form, perhaps it\u2019s because we like to dunk its pieces into a dark, creamy and rich hot chocolate or in a bitter orange digestif after dinner. Fewer but well defined, warm deep flavours and textures accompany so well cosy autumnal and wintery afternoons.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease and line with baking parchment a round baking tin or tray, 24 cm in diameter.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">165 g of plain flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">165 g of fine yellow polenta<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">165 g of butter, cut into cubes (preferably cold)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 eggs and 1 egg yolk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">165 g of fine sugar, you could use Demerara sugar as well<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 scant teaspoons of baking powder<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">60-70 g of almonds (mix peeled and non peeled), roughly chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few almonds for decoration<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Sift the flour into a large bowl. Add the polenta, the sugar, the pinch of salt and the baking powder. Stir well with a spoon.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the cubed butter and work the dough gently in your hands, rubbing the dry ingredients into the butter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the eggs and the egg yolk into the bowl and mix them gently with the dough. Now add the chopped almonds and work everything briefly. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Wrap the cake dough in cling film and press delicately to form a flat disk (say 1-2 cm thick). Leave in the fridge for 30-40 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 170 C, static oven.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the dough out from the fridge and start separating small pieces of it with a knife, roughly <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">1.5 &#8211; 2 cm large, and dropping them immediately into the prepared baking tin. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Carry on until you\u2019ve used up all the dough, creating 2 or even 3 layers of it but leaving no gaps.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Don\u2019t press too much the individual pieces in the tin, just as much as is needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The cake is meant to have a rustic feel about it. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Decorate the surface by scattering with a few almonds on top (I like to use peeled almonds for it) and bake in the preheated oven for 35-40 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take your <em>sbrisolona<\/em> out of the oven and let it cool down in the tin before transferring it onto a large serving plate.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Decorate with some icing sugar moments before crumbling it in your hands.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This a rustic, buttery, yellow polenta and almond based crumbly cake hailing from Lombardy. The butter, polenta and chopped almonds are the main ingredients that turn this cake crumbly in texture yet delicate. In fact, you are meant to separate each piece using you fingers instead of slicing it with a knife. You could make &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/la-sbrisolona\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;La Sbrisolona&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":4118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[812,813,814,815],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/4110"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=4110"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/4110\/revisions"}],"predecessor-version":[{"id":4147,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/4110\/revisions\/4147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/4118"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=4110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=4110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=4110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}