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International Desserts for the Winter Olympics: Italian Crumble Cake

International Desserts for the Winter Olympics: Italian Crumble Cake
International Desserts for the Winter Olympics: Italian Crumble Cake
Chef Larry Edwards/Casa de Cuisine

As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

The perfect Italian winter morning: waking up to a piping hot cup of Italian coffee and noshing on this wonderful pastry with a delicate texture, a hint of lemon and a wondrous flavor.

As opposed to most "crumble" cakes this Italian favorite gets it texture from the marriage of ground almonds and corn meal, with the flour being used to bring them both together. The real secret, however, to making this touch of Italy is how you put it into the pan. You do not want to pat the dough down. Simply even it out. As it bakes it will settle on its own!

Ingredients needed to make Italian Crumble Cake (makes 1 cake):

  • 1 cup blanched almonds, ground
  • 1 ½ cups flour
  • 2/3 cup yellow cornmeal
  • ½ cup sugar
  • 1 tsp. grated lemon zest
  • 2 egg yolks, beaten
  • ½ cup butter, softened

Steps:

  1. Pre-heat oven to 375. Line the bottom of a 12-inch cake pan with parchment paper.
  2. In a large bowl whisk together the almonds, flour, cornmeal, sugar and zest. Stir in the yolks until well combined.
  3. Into the bowl stir in the butter until the mixture just begins to hold together.
  4. Sprinkle the mixture into the prepared pan and even out ( DO NOT pat it down).
  5. Place in oven and bake 40 minutes.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.