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!
~ingrid
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?
THX!
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…
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Chocolate Shavings says:
October 29th, 2008 at 12:04 pm
That cake looks delicious – I think the name says it all!
MariannaF says:
October 29th, 2008 at 1:55 pm
mmmm this looks delicious!! i would love to try out the recipe at home one day!
Jesse says:
October 29th, 2008 at 3:11 pm
This does sound fantastic! What is “00” flour equivalent to? I always forget. I’m guessing cake flour?
Leonor de Sousa Bastos says:
October 29th, 2008 at 4:42 pm
I’ve loved your crumbly cake…
I love this kind of cakes… Yours it’s absolutely divine!
Tim says:
October 29th, 2008 at 4:59 pm
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!
Joy the Baker says:
October 29th, 2008 at 5:36 pm
I’ve never seen a cake like this but it looks absolutely delicious! The almonds on top are calling my name!
Jerry says:
October 29th, 2008 at 7:13 pm
Looks delicious! Would be perfect with coffee!
Y says:
October 29th, 2008 at 8:05 pm
I’ve never heard of this cake, but I love the name, and it looks delicious! :)
ingrid says:
October 31st, 2008 at 7:55 am
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!
~ingrid
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?
THX!
Tim says:
October 31st, 2008 at 8:23 am
Hi Ingrid:
Thanks! When I did a search for substitutes for 00 flour, most sources seem to recommend that you use all-purpose flour as a substitute rather than trying to grind or use cake flour. Check them out:
http://www.ochef.com/830.htm
http://www.delicioustv.com/panfriedpizza.shtml
http://joepastry.web.aplus.net/index.php?title=what_is_italian_00_flour&more=1&c=1&tb=1&pb=1
ingrid says:
October 31st, 2008 at 10:46 am
Thanks!
I really love the look of this cake and almonds are my fave nuts!
~ingrid
paul wichert says:
November 21st, 2009 at 2:39 pm
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.
kellybelle says:
January 24th, 2011 at 3:50 pm
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!!
Paola says:
October 16th, 2013 at 3:42 pm
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…
http://www.taccuinistorici.it/ita/ricette/moderna/dessert/Sbrisolona-mandorlata.html
http://www.sbrisolona-mantova.it/ricetta_della_torta_sbrisolona.html
Paola says:
October 16th, 2013 at 3:49 pm
Sorry about the links – they’re both in italian…