Torta Sbrisolona Alla Zucca Mantovana Con Mandorle (mantuan Pumpkin Torta Sbrisolona With Almonds)

Torta Sbrisolona alla Zucca Mantovana con Mandorle, or Mantuan Pumpkin Torta Sbrisolona with Almonds, is a traditional dessert from the Lombardy region of Italy. This rustic and crumbly cake is perfect for enjoying with a cup of coffee or tea.

Torta Sbrisolona Alla Zucca Mantovana Con Mandorle (mantuan Pumpkin Torta Sbrisolona With Almonds)

Ingredients

  • 200g all-purpose flour
  • 100g cornmeal
  • 150g granulated sugar
  • 150g cold unsalted butter, diced
  • 100g ground almonds
  • 200g pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the flour, cornmeal, sugar, ground almonds, cinnamon, nutmeg, and salt.
  3. Add the cold diced butter to the dry ingredients and use your fingers to rub the butter into the mixture until it resembles coarse crumbs.
  4. Stir in the pumpkin puree until the mixture comes together into a crumbly dough.
  5. Press two-thirds of the dough into the bottom of a greased 9-inch tart pan.
  6. Sprinkle the remaining dough over the top of the pumpkin mixture, creating a crumbly topping.
  7. Bake for 40 minutes or until the torta is golden brown and set.
  8. Allow the torta to cool before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
5g
Fat
20g

Supplies

9-inch tart pan Mixing bowl Baking sheet

Tools

Oven Mixing spoon Measuring cups and spoons

Serving suggestions

Serve the Torta Sbrisolona alla Zucca Mantovana con Mandorle with a dollop of whipped cream or a scoop of vanilla gelato.

Tips & tricks

For a more intense almond flavor, you can use almond extract in place of some of the ground almonds in the recipe.

Cost

$10