Torta sbrisolona

Method

1. Heat the oven to 170°C, conventional setting. Grease a 24 cm round pan with 5 g butter and dust it with 5 g flour. Chop the almonds into small, uneven pieces and finely grate the lemon zest.Heat the oven to 350°F, conventional setting. Grease a 9½ in round pan with 5 g butter and dust it with 5 g flour. Chop the almonds into small, uneven pieces and finely grate the lemon zest.

2. Mix the remaining 200 g wheat flour with the cornmeal, sugar, chopped almonds, lemon zest and a pinch of salt. Add the 2 egg yolks, the remaining 100 g softened butter and the lard.Mix the remaining 7 oz wheat flour with the cornmeal, sugar, chopped almonds, lemon zest and a pinch of salt. Add the 2 egg yolks, the remaining 3½ oz softened butter and the lard.

3. Rub and pinch the mixture briefly with your fingertips until it forms uneven crumbs. Scatter them into the prepared pan in a layer about 3 cm deep, filling gaps lightly without kneading or firmly compressing the surface.Rub and pinch the mixture briefly with your fingertips until it forms uneven crumbs. Scatter them into the prepared pan in a layer about 1¼ in deep, filling gaps lightly without kneading or firmly compressing the surface.

4. Bake for about 40 minutes, until the surface is golden and the edges are set. Leave the cake in its pan on a rack for about 1 hour, until completely cool.Bake for about 40 minutes, until the surface is golden and the edges are set. Leave the cake in its pan on a rack for about 1 hour, until completely cool.

5. Loosen the edge and carefully transfer the cooled cake to a serving plate. Break it into irregular pieces to share rather than cutting neat slices.Loosen the edge and carefully transfer the cooled cake to a serving plate. Break it into irregular pieces to share rather than cutting neat slices.