Torta Sbrisolona from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Name: Torta Sbrisolona from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Ingredients: 1⅔ cups (200 g) ground almonds; 1⅔ cups (250 g) 00 flour, sifted; 1 cup (220 g) caster sugar; 150 g fine polenta; 100 g unsalted butter, diced, at room temperature, plus 25 g extra for buttering; mascarpone, to serve; finely grated zest of 1 lemon; 2 egg yolks; 100 g rendered pork fat, diced, at room temperature; pure icing sugar, for dusting

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Sbrisolona means ‘crumbly’ in my dialect, and when you cut this cake it crumbles due to the ground almonds and polenta. Some people mark lines on the top of the cake when it first comes out of...

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Ingredients

1⅔ cups (200 g) ground almonds
1⅔ cups (250 g) 00 flour, sifted
1 cup (220 g) caster sugar
150 g fine polenta
100 g unsalted butter, diced, at room temperature, plus 25 g extra for buttering
mascarpone, to serve
finely grated zest of 1 lemon
2 egg yolks
100 g rendered pork fat, diced, at room temperature
pure icing sugar, for dusting