Torta sbrisolona (crumbly cake)
Cakes
Torta Sbrisolona is a humble, traditional little cake originating from the city of Mantua, Northern Italy. As with many classic recipes, it was created from cucina povera (kitchens of the poor) with inexpensive ingredients. Originally a mix of hazelnuts, lard and cornflour, it was a delicious cake-like, unsweetened treat (sugar was a rare commodity to poor families). It became so popular it was even served to families of nobility. More expensive ingredients such as almonds, sugar and butter were then introduced to create a sweeter, richer version. The texture, however, remained the same. Crunchy, crumbly, almost cookie-like. <br /> <br />The classic way to make this cake is to mix everything by hand, ensuring the mix remains ‘crumbly’. I have made it both by hand and using a food processor (I like to speed up the process if I can) and both methods have given me similar results.
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