Description
A rustic Tuscan crumble cake with no rolling and no fuss. A buttery, almond-scented crumble is layered with sweetened ricotta and fresh cherries, then topped with more crumble and baked until golden. Even better the day after it’s made, and perfect for sharing with friends around a spring table.
Ingredients
For the crumble:
- 1/2 cup sliced almonds
- 1/2 cup granulated sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup fine semolina flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Zest of 2 large lemons, preferably organic
- 12 tablespoons unsalted butter, cold and cut into small cubes
- 1 large egg
- 1 teaspoon almond extract (or a splash of vin santo)
For the filling:
- 16-ounce container whole milk ricotta, well drained
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 teaspoon almond extract
- About 10 ounces of fresh cherries, pitted
- A squeeze of lemon juice
Instructions
- Preheat the oven to 350°F with a rack in the middle position. Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides. (If you haven’t already, set the ricotta to drain now, see notes.)
- Prepare the crumble: In a food processor, pulse the sliced almonds with the granulated sugar until the almonds are finely chopped, about 15 seconds. Transfer to a large bowl and add the flour, semolina, baking powder, salt, and lemon zest. Whisk to combine.
- Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly dispersed, but small lumps are okay. This will give the sbriciolata its signature crumbly texture.
- In a small bowl, lightly beat the egg with the almond extract. Add this to the crumble mixture and mix with a fork just until the dough starts to clump. It should be loose and crumbly. Place the mixture in the refrigerator until ready to use.
- Prepare the filling: In a medium bowl, whisk the drained ricotta with the powdered sugar, egg yolk, and almond extract until smooth. In a separate small bowl, toss the pitted cherries with a squeeze of lemon juice.
- Remove the crumble from the refrigerator. Take a little more than half of the crumble and scatter it loosely across the bottom, pressing gently just enough to create a rough base. Do not pack it down like a tart shell.
- Spread the ricotta mixture over the crumble base, leaving about a 1/4-inch border around the edge.
- Scatter the fresh cherries evenly over the ricotta, pressing them in just slightly so they nestle into the ricotta.
- Take the remaining crumble and scatter it over the top in uneven clumps, leaving gaps so you can see flashes of ricotta and ruby cherry peeking through.
- Place the cake on a baking sheet (just in case there are any drips) and place it in the preheated oven. Bake for 35 to 45 minutes, until the top is golden and the edges are beginning to caramelize. If the cherry layer starts seeping at the edges and threatens to scorch, tent loosely with foil for the final 10 minutes. The ricotta will set as it cools.
- Let cool completely in the pan, ideally at least 2 hours. Release from the springform pan and plate. Dust generously with powdered sugar just before serving.
Notes
Cherries: Pit the cherries and toss them with a squeeze of lemon juice. The lemon brightens the flavor and keeps the color vivid as they bake.
Ricotta: The ricotta must be well drained, or the filling will weep into the crumble and leave you with a soggy base. Drain it in a fine-mesh sieve over a bowl for at least 30 minutes before mixing.
Crumble base: Do not pack the crumble base. Scatter it loosely and press gently. The charm of a sbriciolata is a texture that stays craggy and tender, never compressed like a tart shell.
Semolina flour: This recipe uses fine semolina flour (sometimes labeled semola rimacinata), which gives the crumble a delicate crispness and golden color. Use the fine variety, not coarse. If you can’t find it, replace it with an equal amount of all-purpose flour. The crumble will be very slightly less crisp, but still lovely.
Almond extract: The almond extract in the filling is a subtle note against the cherries. To lean further into the Tuscan table, a tablespoon of vin santo in the ricotta would be beautiful.
Make ahead: A sbriciolata is genuinely better the next day. The crumble settles, the ricotta firms up, and it slices more cleanly. Keep it refrigerated and bring slices back to room temperature before serving.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: Italian