Torta Sbrisolona Alla Zucca Mantovana (mantuan Pumpkin Torta Sbrisolona)

Torta Sbrisolona alla Zucca Mantovana, or Mantuan Pumpkin Torta Sbrisolona, is a traditional dessert from the Lombardy region of Italy. This crumbly and delicious cake is flavored with pumpkin and warm spices, making it the perfect treat for the fall season.

Torta Sbrisolona Alla Zucca Mantovana (mantuan Pumpkin Torta Sbrisolona)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup granulated sugar
  • 1 cup unsalted butter, cold and cut into small pieces
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a large bowl, mix together the flour, cornmeal, sugar, butter, cinnamon, nutmeg, and salt until crumbly.
  3. Take two-thirds of the crumbly mixture and press it into the bottom of the prepared pan to form a crust.
  4. In another bowl, mix the pumpkin puree with the remaining crumbly mixture until well combined.
  5. Spoon the pumpkin mixture over the crust in the pan, spreading it out evenly.
  6. Bake for 40-45 minutes, or until the edges are golden brown.
  7. Allow the torta to cool in the pan for 10 minutes, then carefully remove the sides of the pan and let it cool completely on a wire rack.
  8. Once cooled, slice and serve the torta sbrisolona alla zucca mantovana.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Fat
12g
Protein
4g

Supplies

9-inch springform pan Mixing bowls Spoon Wire rack

Tools

Oven Mixing bowls Oven mitts Spatula

Serving suggestions

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

Tips & tricks

For a more intense pumpkin flavor, roast the pumpkin and puree it yourself before using it in the recipe.

Cost

$10