Ingredients
Equipment
Instructions
- Preheat and PreparePreheat oven to 180°C (350°F).Grease or line your springform or tart pan with parchment paper.
- Crumb DoughIn a large bowl, mix flour, sugar, baking powder, and salt.Add cold butter pieces. Rub in with your fingertips or a pastry cutter until mixture resembles coarse crumbs.Add egg and vanilla. Mix lightly until crumbly — don’t overwork it into a dough.Set aside ⅔ of the mixture for the base, and ⅓ for the top.
- Ricotta FillingIn a bowl, whisk or beat together ricotta, sugar, vanilla, lemon zest, and cornstarch (if using) until smooth and creamy.
- Assemble the SbriciolataPress ⅔ of the crumb dough lightly into the bottom of the prepared pan to form the base.Spread the ricotta mixture evenly over the base.Sprinkle the remaining crumb dough over the top — don’t press it down; keep it crumbly.
- BakeBake for 35–40 minutes, or until golden brown on top and set in the center.Let cool in the pan, then refrigerate for at least 1 hour for cleaner slices.
- ServeDust with powdered sugar before serving, if desired.Slice and serve chilled or at room temperature.
Notes
Drain the Ricotta Well:
If your ricotta is watery, let it drain in a fine sieve or cheesecloth-lined colander for at least 30 minutes. This prevents a soggy filling. Don’t Overmix the Crumble:
The texture should be crumbly, not smooth like cookie dough. Use your fingertips or a pastry cutter to incorporate the butter. Chill the Dough (Optional):
If your kitchen is warm, pop the crumble mixture into the fridge for 10–15 minutes to keep the butter cold and the texture crumbly. Use Cold Butter:
Cold, cubed butter is essential for creating the classic crumbly texture — soft butter will lead to a dense base. Let It Cool Completely:
The cake firms up as it cools, making it easier to slice or break into rustic chunks.
The main calorie and fat contributors are the butter in the crumble dough and the whole-milk ricotta in the filling, while the sugar in both the crust and center provides most of the carbohydrate content.
If your ricotta is watery, let it drain in a fine sieve or cheesecloth-lined colander for at least 30 minutes. This prevents a soggy filling. Don’t Overmix the Crumble:
The texture should be crumbly, not smooth like cookie dough. Use your fingertips or a pastry cutter to incorporate the butter. Chill the Dough (Optional):
If your kitchen is warm, pop the crumble mixture into the fridge for 10–15 minutes to keep the butter cold and the texture crumbly. Use Cold Butter:
Cold, cubed butter is essential for creating the classic crumbly texture — soft butter will lead to a dense base. Let It Cool Completely:
The cake firms up as it cools, making it easier to slice or break into rustic chunks.
Nutrition Facts (Estimated) – Sbriciolata
(per serving, 1 slice out of 10)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 360 | — |
| Total Fat | 18g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 42g | 15% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 22g | — |
| Added Sugars | 18g | 36% |
| Protein | 8g | 16% |