I love sbrisolona cake... it is so rustic and crispy... a delight. The best combination for me is a slice of sbrisolona dipped in hot chocolate ... the end of the world. Well, as I love so much this sweet, today I tried to create it in the light and vegan version, without butter. The result is fantastic, the cake is much lighter than the original, but the taste is fabulous and comparable. Obviously I enjoyed it with a cup of hot chocolate!
100 gr of rice flour
100 gr of corn flour
80 gr of almond flour
20 gr of crushed flaxseed
60 gr of maple syrup
80 gr of coconut oil (or sunflower)
Zest of one lemon
Jam to taste
Combine all the flours in a bowl together with the seeds and lemon zest. Add the syrup and the oil and mix well. If necessary add few tablespoons of water. You'll have to get a crumbly but quite compact dough.
Put ¾ of the mixture in an oiled cake pan, pressing with your hands the dough on the bottom of the pan so that it is homogeneous and stable. Press the bottom with a fork. At this point, spread over few spoonful of jam and cover with the remaining dough pressing it a bit over the jam.
Bake for about 30 minutes at 180 degrees. Let cool and serve accompanied by a hot chocolate. Enjoy!