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Crumbly Mantuan almond cake meant to be broken by hand, not sliced, is delightfully rustic. This unique mediterranean dessert is a family favorite from Lombardy.
Preheat oven to 340°F (170°C) and line a 9-inch tart pan with parchment paper for easy unmolding.
Pulse whole almonds in a food processor 2–3 times until coarsely chopped—do not over-process; rustic texture is key.
In a large bowl, combine all-purpose flour, cornmeal, almond flour, granulated sugar, lemon zest, and salt. Stir gently to evenly distribute flavors.
Cut cold unsalted butter into small cubes, add to dry mixture. Using your fingertips, quickly rub until the texture becomes coarse, uneven crumbs. Avoid overworking—the dough should look lumpy.
Mix egg yolks and vanilla extract, drizzle over the crumb mixture, then toss together by hand until just combined; do not knead or press into a dough.
Transfer mixture to prepared pan and distribute without pressing—scatter unevenly, letting some crumbs stay larger for texture.
Sprinkle chopped almonds across the top, gently pressing them into the surface. This layering bakes them golden without burning.
Bake for 40–45 minutes on the center rack, turning pan halfway, until golden throughout; do not overbake, as this can make the cake too hard.
Cool completely in the pan on a wire rack—crumble will set as it cools. Break into chunks by hand to serve, never slice with a knife.
