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Apricot Sbrisolona Crumb Cake · GialloZafferano.com

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  Speaker 1: Apricot's Brizolona Cupcake is a rustic dessert from Lombardy, in
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  Speaker 1: northern Italy. It has a golden color, a very crumbly texture,
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  Speaker 1: and rich flavor. Every bite combines crunchy corn flour, almonds,
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  Speaker 1: and soft, semi-candied apricot pieces. You usually share it at
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  Speaker 1: the table, breaking it into irregular chunks, in a relaxed,
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  Speaker 1: family style. For this recipe, you need about 15 minutes
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  Speaker 1: of preparation time, and 35 to 40 minutes of cooking time.
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  Speaker 1: You obtain about 8 servings, using a 9.5 inch mold.
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  Speaker 1: These are the ingredients you need. Type 00 flour, 1
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  Speaker 1: and 1 half cups, which is 180 grams. Corn flour, 0.9 cup,
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  Speaker 1: which is 110 grams. Raw almonds, 1 cup, which is
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  Speaker 1: 150 grams. Fine salt, 2 teaspoons, which is 10 grams. Sugar,
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  Speaker 1: 3 quarters of a cup, which is 150 grams. 1
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  Speaker 1: vanilla bean. The peel of 1 lemon. Semi-candied apricots, 7.1 oz,
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  Speaker 1: which is 200 g. Egg yolks, 2 ¾ tbsp, which
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  Speaker 1: is 40 g, about 2 yolks. Butter, 80 g. Lard, 2.8 oz,
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  Speaker 1: which is 80 g. You also need some extra butter
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  Speaker 1: and flour to grease and flour the mold, and some
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  Speaker 1: extra granulated sugar to sprinkle on the cake after baking.
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  Speaker 1: Now follow these steps. First, prepare the apricots. You cut
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  Speaker 1: the semi-candied apricots into cubes that are not too small
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  Speaker 1: and set them aside. Take the vanilla bean. You split
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  Speaker 1: it open and extract the seeds, then keep the seeds aside.
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  Speaker 1: Prepare a large bowl. You grate the lemon peel directly
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  Speaker 1: into the bowl. You add the type 00 flour and
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  Speaker 1: the corn flour. You add the vanilla seeds from the pod.
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  Speaker 1: You course we chop the raw almonds and add them
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  Speaker 1: to the bowl. You add the sugar. You mix all
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  Speaker 1: the dry ingredients with a whisk until they are well combined.
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  Speaker 1: Now you add the apricot cubes to the dry mixture
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  Speaker 1: and mix them in gently. You cut the butter into
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  Speaker 1: small cubes. You add the butter cubes to the bowl.
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  Speaker 1: You add the lard. You add the egg yolks. Finally,
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  Speaker 1: you add the salt. You start mixing with a spatula,
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  Speaker 1: then you continue with your hands. You mix until the
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  Speaker 1: ingredients are well blended, but you do not form a
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  Speaker 1: smooth dough. The mixture must stay crumbly, with visible pieces,
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  Speaker 1: like a coarse crumble. Prepare the mold. You grease a 9.5-inch
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  Speaker 1: mold with butter, then you flour it. You shake out
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  Speaker 1: any excess flour. You transfer the crumbly mixture into the mold.
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  Speaker 1: You distribute it evenly, covering the entire base. You spread
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  Speaker 1: the crumbs well, but you do not press them down.
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  Speaker 1: They must stay loose and irregular to keep the typical
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  Speaker 1: sbrizolona texture. You preheat the oven in static mode to
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  Speaker 1: 338 degrees Fahrenheit. When the oven is at temperature, you
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  Speaker 1: place the mold in the middle of the oven. You
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  Speaker 1: bake the cake at 338 degrees Fahrenheit for 35 to
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  Speaker 1: 40 minutes. You check that the surface becomes golden brown
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  Speaker 1: and slightly crisp. When the cake is golden, you remove
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  Speaker 1: it from the oven. While it is still hot, you
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  Speaker 1: sprinkle the surface with a little granulated sugar. You let
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  Speaker 1: the cake cool completely in the mold. When it is cold,
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  Speaker 1: you gently remove it from the mold. You bring it
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  Speaker 1: to the table and serve it. You do not cut
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  Speaker 1: regular slices. You break the apricot's brisolona crumb cake into
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  Speaker 1: rustic chunks and share it with everyone. You can keep
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  Speaker 1: this apricot crumb cake at room temperature for 2-3 days.
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  Speaker 1: You cover it lightly, so it stays dry and crumbly,
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  Speaker 1: with soft apricot pieces inside.