Torta Sbrisolona

Back in 2011, I made a Torta Sbrisolona, and we really liked it. It was supposedly a dessert, but we treated it more like a sweet bread - one that you might eat for breakfast or with tea or in a cafe. Again, it was another recipe that used animal products, so I no longer could eat it. Given that the remaining child at home had the same exact complaints (it has nuts and is crunchy), but the adults loved it, I'd say my vegan version is a success!

Ingredients:

3 Tbsp ground flax meal
1/2 cup water
1 tbsp vanilla extract
2 cups whole wheat flour
2/3 cup medium yellow cornmeal (I used Bob's Red Mill medium cornmeal)
2/3 cup fine yellow cornmeal (I used Alber's cornmeal)
1 cup chopped almonds
1 cup caster sugar or baker's sugar
finely grated zest of 1 lemon
1 cup vegan butter, cubed, plus extra for greasing
sifted icing or powdered sugar for dusting


Directions:

1. Whisk the 3 tablespoons flax meal with 1/2 cup water and 1 tablespoon vanilla. Place in refrigerator for 15 minutes.
2. Heat the oven to 350ºF and grease a 10 in round or square cake pan. 
3. In a very large mixing bowl (minimum 6 quarts, bigger is better), combine the plain wheat flour, the two cornmeals, plus the almonds, sugar and lemon zest.
4. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
5. Make a well in the center of the flour mixture and pour in the flax and vanilla mixture. 
6. Give it a brief stir, then quickly finish working the dry ingredients into the wet using your hands to give a solid, pastry-like dough. Do not knead the dough; work it until it only just comes together.
7. Press the dough into the prepared pan to no more than 1" - 1 1/2" depth. Smooth the surface over a little but leave it dimpled as this will enhance the crumbly texture. 
8. Bake for 35-45 minutes until the top is just starting to brown. 
9. Leave the cake to cool in the pan. 
10. Dust with sifted icing sugar and break into chunks to serve.

Other details:

• Serves 8-12.
• This cake is traditionally smashed in the center to be devoured in crumbling chunks with sticky wines or grappa.
• Hazelnuts are sometimes used in place of, or in conjunction with, the almonds.