Crumble cake ''Torta sbrisolona''

Lombardy

Cooking time: about 1 hour Difficulty: Ingredients, amounts for 6/8 people: butter: 3 ½ oz white flour: 9 oz corn meal: 5 oz lemon: 1 almonds: 7 oz rendered pork fat/lard: 3 ½ oz egg yolk: 2 vanillin: sugar: 7 oz icing sugar/powdered sugar:

Preparation: Put the almonds in boiling water just enough to loosen skins. Peel and finely chop. Run cornmeal through a sieve. Pour the white flour on a rolling board. Mix in the cornmeal, chopped almonds, sugar, vanilla essence, grated lemon peel and the egg yolks. Add the lard and the softened butter, kneading the mixture to obtain a dough which is not homogeneous but crumbly in texture. Place in a greased pie pan and bake in an oven pre-heated to 180° C/ 350° F/ Gas Mark 4 for about an hour. Remove from oven and allow to cool. Sprinkle with icing sugar.