Sbrisolona
Pan de Pascua
- 200 GRAM FLOUR
- 150 GRAM ALMONDS, chopped
- 100 GRAM CORN MEAL
- 2 EGG YOLKS
- 150 GRAM SUGAR
- 150 GRAM BUTTER, soft
- RIND OF 1 LEMON, grated
- 1 TSP VANILLA SUGAR
- 250 GRAM SELF RAISING FLOUR
- 75 GRAM BUTTER, soft
- 100 GRAM SUGAR
- 3 EGGS
- PIECE OF GINGERROOT, grated
- PINCH OF NUTMEG, grated
- 4 TBSP BRANDY
- 75 GRAM RAISINS
- 50 GRAM DRIED FRUITS, chopped
Mix all ingredients with cool hands to a crumbly mass, make sure it does not stick. Put this crumbly mass into a greased baking pan. Bake the sbrisolina 30-40 minutes at 180 degrees Celsius.
"Sbrisolona" (I have also seen "sbrisolina") in Italian means crumbly. We met with this cake for the first time when we spent the night in La Corte degli Armonici in Toscana. The very nice hostess Ludovica had baked it herself. The recipe originates from the city Mantova in Emilia Romagna.
Beat the butter with the eggs and the sugar for a few minutes. Add the other ingredients and stir. Pour the batter into a greased round baking pan. Bake the pan de Pascua 1 hour at 170 degrees Celsius.
Pan de Pascua is eaten in Chile at Christmas time with a glass of cola de mono. The name of the bread is translated everywhere as "Chilean Christmas bread", even though I would think "Pascua" means "Easter" and as it is not really a bread either, if you take it literally it should be "Chilean Easter Cake".
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