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Crumble cake on a white cake stand with a slice cut off.
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Sbriciolata, Italian Crumb Cake

Torta Sbriciolata, an Italian crumb cake made with a layer of strawberry jam and ricotta filling, nestled between crumbled pastry dough.
Course Dessert
Cuisine Italian
Keyword Italian Crumb Cake, Sbriciolata
Prep Time 30 minutes
Cook Time 35 minutes
Servings 10
Calories 490kcal

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.

Nutrition

Calories: 490kcal | Carbohydrates: 49g | Protein: 13g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 130mg | Potassium: 405mg | Fiber: 4g | Sugar: 25g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 2mg