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Try SavoraAmaretti Peach Sbrisolona with Brachetto Reduction
A delightful twist on the classic Sbrisolona cake from Mantua, Italy. This version features the delicate flavors of Amaretti cookies and sweet peaches, creating a crumbly, sandy texture that melts in your mouth. The Brachetto reduction adds a touch of elegance and complements the cake beautifully.
Ingredients
- All-purpose flour1 cup
- Yellow cornmeal1 cup
- Granulated sugar3/4 cup
- Unsalted butter, cold and cubed1 cup
- Amaretti cookies, crushed1/2 cup
- Fresh peaches, peeled and diced2 medium
- egg1 Large
- Almond extract1/2 teaspoon
- Salt1/4 teaspoon
- Brachetto d'Acqui wine1 cup
- 4-5 Fresh mint leaves
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Learn MoreMethod
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a large bowl, combine the flour, cornmeal, sugar, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the crushed Amaretti cookies and diced peaches.
In a separate small bowl, whisk together the egg and almond extract. Add to the dry ingredients and mix until just combined. The dough will be crumbly.
Press about two-thirds of the dough into the prepared pan, creating an even layer. Crumble the remaining dough over the top.
Bake for 30-35 minutes, or until golden brown.
While the cake is baking, prepare the Brachetto reduction. In a small saucepan, bring the Brachetto d'Acqui wine to a simmer over medium heat.
Reduce the wine by half, about 15-20 minutes, until it thickens slightly.
Let the cake cool slightly before removing it from the pan. Drizzle with the Brachetto reduction and garnish with fresh mint leaves before serving.
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