Hi Jesse! I have heard a couple of recommendations on the “00” flour, some say that it should be a mix of all-purpose and cake flour, but some say that you should just use all-purpose. 00 flour is usually higher in protein, which is why a complete substitution of cake flour (low protein) is not a good idea. I would try it with all-purpose and see what happens. Let me know!
That looks wonderful. While I love frosting it’s refreshing to find a cake that is so tasty that you don’t need any. This looks to be that cake. Beautiful photos!
Question: Do you think you can grind the flour a little more if you put in in the food processor? Or can I use cake flour?
we have been eating sbrisolona at academy barilla all week served at coffee break. I like the look of your cake, but prefer it if the cake breaks apart like a cookie! I will try it when I return to my home.
this cake was delightful! I made it using all-purpose flour only and it came out beautifully. it looks super fancy but it’s surprisingly simple to make once you have all your ingredients laid out. I brought it to work and my coworkers enjoyed it with their morning coffee. it lasted less than an hour! will make again and again!!
It does look lovely, but the original recipe does not have any baking powder – and it uses fine maize flour as well as plain wheat flour – apparently it was also called “three cups cake” as in 1 cup flour, 1 cup maize flour (better known in some countries (Uk?) as fine polenta) 1 cup almonds – far less eggs… basically a totally different texture – really it is a different cake altogether.
A word about 00 flour: don’t wreck your head trying to replace it – when I learned to bake (that is nearly half a century ago) – the only flour available in the shops in Italy were 0 and 00. My mum had been given the Betty Crocker book – and it used all these different flour, impossible to find in Italy – still I baked without even looking for replacement to ‘all purpose’ and the cakes were just as good…