Dessert:

Sbrisolona cake

From Recipe Book “Seasonal Flavours – Recipes from Lombardy” (ERSAF – Ente Regionale per i Servizi all’Agricoltura ed alle Foreste)
Chef Massimo Bellini  – Associazione provinciale cuochi Mantova

Serves 4
125 g white flour
125 g polenta flour
125 g caster sugar
125 g butter
125 g ground almonds
2 egg yolks
1 g vanilla

Preparation time: 30 minutes
Level of difficulty: easy

Soften the butter at room temperature, then put all the ingredients into a bowl and mix well.  Once the mixture is smooth, work it with your hands, without squashing it, as when you make egg pasta dough.
The dough should remain crumbly.  Place the mixture in a tart pan, forming a layer of 2 cm, and bake in a preheated over at 160°C for 40 minutes.
Check the cake while it cooks so as to ensure that it remains dry and has a golden colour.

Wine pairing: San Martino della Battaglia liquoroso DOC

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