Torta Sbriciolata is a classic Italian crumb cake. This recipe features both a layer of strawberry jam and ricotta filling nestled between a delicate, crumbled pastry dough.
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Sbriciolata, pronounced “sbree-cho-lah-ta” and meaning crumble, is one of those Italian desserts that can be prepared in a myriad of ways with various delicious fillings.
It consists of a delicate and crumbly pastry dough that comes together quite easily in a food processor and quickly clumps together when pressed between your fingers. The softness of the dough requires minimal effort when lining the baking pan.
Between the two layers of large crumbs you have some strawberry jam topped with sweetened ricotta peeking through the slices. Both add a creamy softness to the golden hued crumble cake.
The texture is a cross between a cheesecake and a jam tart all rolled into one irresistible Torta Sbriciolata with ricotta and jam.
And, if you love fruity desserts with crumb toppings as much as I do, then you’ll adore this Cherry Crumb Cake Recipe. It’s crowned with fresh ruby red cherries with an almond crumble topping.
Let’s get baking!
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Ingredients For This Classic Italian Cake
- Sliced almonds
- Sugar
- All purpose flour
- Butter
- Eggs
- Strawberry jam (or other jam of choice)
- Ricotta (drained of any excess liquids)
- Baking powder
- Potato Starch (adds stability and firmness to the ricotta mixture)
- salt
- Vanilla and Almond extracts
How To Make An Italian Crumb Cake
- Combine the sliced almonds and granulated sugar together in a food processor and pulse until the mixture is very fine in texture.
- Add in the sifted flour mixture and butter to the food processor and pulse together until the mixture is crumbly.
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- Blend in the egg and egg yolk until very large crumbs form.
- Transfer the crumble mixture to a small bowl, cover with cling wrap and set aside to prepare the ricotta filling.
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- Place the ricotta in the bowl of a stand mixer with the whisk attachment and whisk the ricotta for about 30 seconds or so. Incorporating some air into the ricotta will lighten it up and create some volume.
- Mix in the sugar, egg, starch and the extracts till well incorporated. You’ll end up with a creamy texture.
- Set the ricotta mixture aside while you prep the tart tin with the pastry crumble.
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- Grease a 9 inch tart tin with removable bottom.
- Press approximately 2/3 of the pastry crumble around the bottom and up the sides of your tart tin. Your fingers work best in shaping and molding the crumble around the baking tin.
- You can also use the bottom of a sturdy glass to press down any uneven parts of the crumble dough.
- Then, spread the strawberry jam evenly over the pastry. Both the back of a spoon or an offset spatula will work just fine in spreading the jam.
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- Gently spoon the ricotta mixture over the strawberry jam while evenly spreading to the edge of the tart.
- Sprinkle the remaining pastry crumble over the ricotta taking care to cover the whole surface evenly. You can break up the larger clumps of dough very easily with your hands.
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- Bake in a preheated oven for approximately 35 to 40 minutes. When ready the crumb cake should have a dark golden hue colour.
- Transfer the crumble cake onto a cooling rack and allow to cool for about 30 minutes before releasing it from the baking tin.
- Once the torta is released from the tin, return it onto the cooling rack to cool completely.
- Dust with powdered sugar, slice and enjoy!
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This crumb cake is fantastic both at room temperature or chilled, which makes it great when planning ahead. And, it stays fresh for a couple of days too.
For the love of crumb cakes…happy baking!
Sbriciolata, Italian Crumb Cake
Equipment
- 9 inch Tart tin with removable bottom
Ingredients
For The Crumble
- 1 cup sliced almonds
- 1/4 cup granulated sugar
- 1½ cups all purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1/2 cup butter
- 1 large egg
- 1 large egg yolk
- powdered sugar (for dusting over the baked cake)
For The Jam Layer
- 1/2 cup strawberry jam ((or your favourite jam))
For the Ricotta Mixture
- 400 grams ricotta
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons potato starch (or corn starch)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
For The Crumble
- Combine the sliced almonds and sugar in a food processor and pulse together until very fine.
- Sift together the flour, the baking powder and salt in a medium sized bowl.
- Add the sifted flour mixture and the butter to the nut and sugar mixture in the food processor.
- Pulse together until you get a very crumbly mixture.
- Add in the egg, egg yolk and pulse until large clumps form.
- Transfer the crumble mixture to a bowl, cover and set aside.
For The Ricotta Mixture
- In the bowl of a stand mixer with the whisk attachment, whisk the ricotta for about 30 seconds.
- Mix in the sugar, egg, corn starch and extracts until well combined and set aside.
Assembling the Ricotta and Jam Crumb Cake
- Grease a 9 inch round tart tin with a removable bottom.
- Using your fingers, press in approximately 2/3 of the crumble over the bottom and up the sides of the tart tin.
- Spread the strawberry jam over the pastry crumble.
- Spoon the ricotta mixture over the jam and level it with an off set spatula or the back of a spoon.
- Sprinkle the remaining crumble over the ricotta making sure to evenly spread it all over the ricotta.
- Bake in a preheated oven at 350 degrees F, for about 35 to 40 minutes.
- Allow the crumble cake to cool completely.
- Then dust with powdered sugar before slicing and serving.
Can I sub almond flour for the sliced almonds? If so, do you know the weight of 1 cup of sliced almonds?
Renee, I have substituted an equal amount of sliced almonds for the almond flour with success.
Assuming you meant that you have substituted almond flour for the flaked almonds?
That’s right Sarah!
I have a question about the amount of baking powder in this recipe, is it really 1 tablespoon? That seems like a lot. Should it be 1 teaspoon? .
Elizabeth you read right. I use 1 tablespoon for this crostata recipe but you can reduce the amount by half and still have a tender crumb.
Thank you! I used 1 tablespoon as it was listed. It turned out great!
Can you make this ahead and freeze it?
Christine I’ve never tried freezing it so I couldn’t say for sure, but I don’t see why not!
I can’t wait to make this! I’m new in the kitchen and don’t have a lot of baking things yet. Can I use a hand mixer instead? Also, can I make this in a 9 x 13 casserole dish? Thanks in advance!
Audrey you can do it by hand. Place flour, finely ground almonds, sugar, baking powder and salt on a work surface. Stir and make a well in the center. Add cubed butter in the well and work quickly with your hand till coarse crumbs. Make another well in the center and add eggs. Work the eggs in till smooth and chill till ready to use. Continue with the recipe.
The 9×13 dish might be too big but you can still try it. I would just line the bottom and not the sides so you have enough crumble for the top.
Let me know how it goes.
Do you use whole milk or part skim ricotta?
Judi I use 11% MF ricotta.
I made this with blackberry jam and served it with fresh blackberries as well. Delicious, with rave reviews. Thanks for a yummy Italian dessert recipe!
Glad you enjoyed it Debi! I have a fresh blueberry version coming soon minus the ricotta.
Made it again with strawberry jam!
How do you think this would be with Nutella instead of jam?
Debi, I think it would be so yummy with Nutella!
Hello Marisa
I’m in the UK so use ounces or grams. Can you lovely recipe be converted …. really want to try it.
Mary
Hi Mary, I’ll work on it!
That’s really kind of you Marisa. It’s just the cup equivalent in ounces or grams please. Rest is fine.
No rush needed.
Mary 🙂
Marisa, should the butter be chilled?
Nan, yes…no need to soften the butter.
can I make this the day before serving it?
Yes Gina you can. Keep it chilled in the fridge and dust with powdered sugar before serving.
are the almonds raw, or roasted?
Heather, I use raw almonds without the skin.
This recipe is next level! I made it for a pot luck community dinner. Such a hit! So delicious! Used Morello Cherry jam. Left out the almond essence (not a fan), but could sub with a bit of lemon zest I guess. This tart is light and not too sweet. Recommend. Mama Mia, grazie!!
You’re very welcome Sarah, and I’m happy you love it as much as I do. I’m sorry for not getting back to you sooner.