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.
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
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the flour, cornmeal, sugar, ground almonds, cinnamon, nutmeg, and salt.
- 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.
- Stir in the pumpkin puree until the mixture comes together into a crumbly dough.
- Press two-thirds of the dough into the bottom of a greased 9-inch tart pan.
- Sprinkle the remaining dough over the top of the pumpkin mixture, creating a crumbly topping.
- Bake for 40 minutes or until the torta is golden brown and set.
- 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