The perfect Italian morning: waking up to a piping hot cup of Italian roast coffee and noshing on this wonderful pastry with a delicate texture, a hint of lemon and a wondrous flavor.
As opposed to most "crumb" cakes this Italian favorite gets its 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 Crumb 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
- Pre-heat oven to 375. Line the bottom of a 12-inch cake pan with parchment paper.
- In a large bowl whisk together the almonds, flour, cornmeal, sugar and zest. Stir in the yolks until well combined.
- Into the bowl stir in the butter until the mixture just begins to hold together.
- Sprinkle the mixture into the prepared pan and even out ( DO NOT pat it down).
- Place in oven and bake 40 minutes.
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