Sbrisolona crumb cake

CHEF MATTEO GIUDICI

Ingredients for 6-8 people: 

90g white four, 100g corn flour, 10g almond flour, 75g sugar, 1 egg yolk, 50g butter, 50g lard, 1 shot of white grappa, ½ a lemon peel grated, salt, vanilla, 90g raw almonds some chopped.

Directions:  

Sift the flours together mixing in a pinch of salt and then create a mound on a pastry board. At the center of the mount put the soft butter, lard, egg yolk, sugar, vanilla and grated lemon peel.

Mix everything together and slowly add the grappa. Mix the dough quickly making sure it remains crumbly and not homogenous.

Butter and flour a round cake pan, even a disposable one, and put the dough in without pressing down too much so it remains uneven on the top. Decorate with the almonds.

Let the cake sit in the refrigerator for an hour and then bake for 30 minutes in an oven pre-heated to 180°C or until it browns.

Remember that one does not cut this crumb cake but break it in pieces. It can be served with a cup of coffee crème anglaise for ‘dunking’. 

Wine to pair: 

Valdobbiadene Superiore di Cartizze Docg Nino Franco 

The Primo Franco's winery is one of the most important in the Docg area. His Cartizze is strow yellow with fine sparkles. Scents of William pear, apricot and rose petals. Vinous, round and pleasant flavor accompanied by subtle and creamy bubbles.

Production area: Cartizze hill, in the Docg area of Conegliano-Valdobbiadene.

Grape varieties: 100% Glera

Production system: Charmat Method.

Type: dry.

Alcoholic content: 11%.

Serving temperature: 6-8°C.

Food pairing: traditionally paired with Panettone, Colomba, cakes and fruit tarts. It also matches with ice cream. Perfect as an aperitif with cheeses like Gorgonzola or paired with sushi or shellfish.

THIS RECIPE IS OFFERED BY NINO FRANCO