Torta Sbrisolona

Contributed by Chef Alessio Mecozzi

Preparation time: 15 minutes / Cooking time: 60 minutes / Serves: 8


  • 250 g  flour
  • 150 g corn flour
  • 150 g almonds, blanched
  • 50 g almonds, unpeeled
  • 200 g sugar
  • 200 g butter
  • Zest of 1 lemon
  • 2 egg yolks


  1. Preheat oven to 180°C degrees.
  2. Chop the almonds, but not too finely. Set aside a handful of almonds with skin, for the final decoration.
  3. In a large bowl place all the ingredients: the two types of flours, almonds, butter, lemon zest and egg yolks, sugar (with the exception of a couple of tablespoons).
  4. Mix them together without getting them too compact.
  5. Grease a cake tin at least 25 cm in diameter, preferably a springform one, because it will be easier to remove the cake after cooking without breaking it.
  6. Distribute the dough on the pan, trying to crumble with hands as much as possible. The dough must not be compacted on the bottom when you are finished.
  7. Garnish the cake with remaining almonds.
  8. Bake in the preheated oven for about an hour.
  9. Allow it to cool and detach it from the pan, being careful not to break it. Sprinkle the cake with two tablespoons of sugar and serve.

Chef at Large Member

Would you like to contribute an article to CaL. If you're alright with a 'thank you' in lieu of monetary compensation, we welcome your articles. Whenever you're done, send the article, along with relevant photos to If we like them, we'll publish them and let you know when they're live!