Sbrisolona

Ingredients

Cornmeal

1 1/2 cups

All-purpose flour

1/2 cup

Granulated sugar

3/4 cup

Chopped almonds

1 cup

Salt

1/4 teaspoon

Vanilla extract

1 teaspoon

Lemon zest

1 tablespoon

Large egg

1, beaten

Unsalted butter

1/2 cup, melted

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, chopped almonds, and salt, mixing well.
3. In a separate bowl, whisk together the melted butter, beaten egg, lemon zest, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and mix until a crumbly dough is formed. The mixture should hold together when pressed but still have a crumbly texture.
5. Transfer the dough into the prepared cake pan, pressing it down evenly while leaving some larger crumbs on top for texture.
6. Bake in the preheated oven for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Once baked, remove from the oven and let the cake cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
8. Cut into wedges and serve, preferably with a side of fresh fruit or a dollop of whipped cream.