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.
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
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large bowl, mix together the flour, cornmeal, sugar, butter, cinnamon, nutmeg, and salt until crumbly.
- Take two-thirds of the crumbly mixture and press it into the bottom of the prepared pan to form a crust.
- In another bowl, mix the pumpkin puree with the remaining crumbly mixture until well combined.
- Spoon the pumpkin mixture over the crust in the pan, spreading it out evenly.
- Bake for 40-45 minutes, or until the edges are golden brown.
- 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.
- 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