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- Almond Crumble Cake
- (Torta Sbrisolona)
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- Ingredients:
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- 11 oz (300 grams) plain white, or Italian type '00' flour
4 oz (100 grams) medium cornmeal
8 oz (225 grams) unsalted butter
7 oz (200 grams) chopped blanched almonds
7 oz (200 grams) superfine sugar
2 egg yolks
Finely grated zest of 1 unwaxed lemon
A few drops of vanilla extract
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- Directions:
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- Preheat the oven to 170°C (325°F) Gas Mark 3.
Grease a 9 inch (23 cm) round cake tin.
Put the flour and cornmeal in a bowl, then rub in the butter until the mixture resembles breadcrumbs.
Stir in the almonds and sugar, then add the egg yolks, lemon zest and vanilla extract.
Knead to form a smooth, stiff dough.
Put the mixture into the prepared tin and smooth the surface.
Bake in the oven for about 45 minutes until firm to the touch.
Turn out onto a wire rack and leave to cool. Serves 10-12.
That's it!
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