« Announcing: Sunday Slow Bakers | Main | Sunday Slow Bakers: Sicilian Pistachio Cookie Bars »

Sunday Slow Bakers: Italian Crumbly Cake


Italian Crumbly Cake from Dolce Italiano by Gine DePalma

Here is my first week's effort, just out of the oven. I meant to bake yesterday, but wouldn't you know it, we had a heat wave. It was 92! That is fairly epic in Santa Barbara and it was enough for me to do the shopping and laze around the garden all day with the fountain running. I didn't even get to cooking dinner until about 9:00. So, this morning I got up and immediately after my caffe latte, I started baking.


The cake came together pretty quickly and easily. I used the almond flour and the "00" flour called for in the recipe. Since it only called for 1/4 cup of almond flour, I now have almost an entire package that I will have to find a way to use, which shouldn't be too hard—especially if I make this cake again.


The batter was a bit stiffer than I am used to and definitely needed a spatula to spread it into the pan. I'm glad the recipe mentioned that or I might have been alarmed by the stiffness of the batter. The recipe called for baking 25 to 30 minutes. After checking it at 25 and 30, I let it go a few more minutes because the toothpick was still coming out wet. I think the top got browned a bit more than it should have, but it does look nice and toasty. Next time I would go ahead and take it out of the oven, I think it would be fine. Also, I used slivered almonds with skins, rather than the blanched almonds specified in the recipe. So, mine has an overall browner look, which I rather like.

The flavor of this cake is exactly as described in the book. It is dense and delicious with a perfect crunch of almonds on top. It would be wonderful to serve with brunch or afternoon tea. My husband thought it would be good served after dinner with ice cream. I like the fact that the steps are simple and the ingredient list not too elaborate. The trick was finding the "00" flour and the almond flour, but once you have that, it's a snap. I definitely plan on making it again. It's a real keeper.

Comments (4)

Hi Krista!
Your cake looks lovely! Thanks for the detailed observations - I'm going to bake mine tonight, and I know your comments will help.
Cheers, Colleen

María I.:

I used the same exact brand of 00 flour and I photographed all the ingredients but did not post the photo.

I was also concerned about the stiffness of the batter but after reading the notes at the top of the recipe I realized that's how it is suppose to be.

I had a lot of fun baking along with the slow bakers and I'm looking forward to next weekend's recipe.

Your cake looks beautiful!


You know, I like the darker topping that your almonds gave to it than mine. BTW - mine is almost gone, I see Sammi just took another piece and left it unwrapped. I see a loose crumb I'm going to snag.

Great photos and description. I know now that our health food store sells that almond flour, but not sure where I will find the 00 flour.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on April 13, 2008 10:18 AM.

The previous post in this blog was Announcing: Sunday Slow Bakers.

The next post in this blog is Sunday Slow Bakers: Sicilian Pistachio Cookie Bars.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2005 - 2011 Krista Harris