Pour the flour and cornmeal on a pastry board and mix together with the sugar, ground almonds, grated lemon zest, vanilla and a pinch of salt. Break the egg yolks into the center of the flour, add butter and lard cut in small pieces and knead till all ingredients are mixed together. The dough should remain crumbly.
Butter a 10-in. tart pan and pat in the dough, leveling the top. Bake for about one hour at 350ºF. Let cool and sprinkle with sugar before serving.
Note:
It is advisable to slice the sbrisolona while still hot to prevent it from breaking, since it gets rather hard when it cools down. If tightly closed in a cake tin, this cake keeps for several days. |
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