In the Emilian and Mantuan tradition, it is one of the most popular desserts, the perfect end to a meal to be savoured piece by piece, perhaps accompanied by a delicate cream or, for the greediest and most traditionalists, with sabayon. Fragrant, crispy and crumbly: this is my gluten-free Sbrisolona, the cake that is best enjoyed down to the last crumb.
Compared to more traditional Sbrisolona recipes, this gluten-free version contains less butter and fewer eggs to make it more diabetes-friendly without taking away the richness of its flavour and inimitable texture: remember to break it up with your hands so that the pieces are uneven and form crumbs… which everyone will try to grab!
Preparing it is so simple that you will find yourself making it whenever you have guests and little time. And if you like crumbs, don’t miss the Oat and ricotta crumble.
55.2g carbohydrates per 100g
- 250g almonds (of which 150g with peel and 100g peeled)
- 250g flour mix for bread, brand BiAglut**
- 170g butter
- 150g coarse corn flour*
- 150g sugar
- 50g wholemeal rice flour*
- 2 eggs
- grated rind of 1 lemon
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten free” (or, in Italy, present on on Prontuario AIC)
- Chop the almonds very coarsely, leaving some whole.
- Mix all ingredients in a bowl.
- Cover a round baking tin 30-32cm in diameter with parchment paper, pour the mixture onto it and spread it out with your hands in an even layer. Finally, bake in a convection oven preheated to 160°C for about 35 minutes.
- Once cooled, break it up with your hands into nice irregular pieces.
Version with gluten of Sbrisolona
Replace the gluten free Biaglut flour with an equal amount of wheat flour.
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