Torta Sbrisolona (Crumbly Cake)

• 130 grams almond meal
• 130 grams caster sugar
• 150 grams plain flour
• 130 grams polenta
• finely grated rind of 2 lemons
• 2 egg yolks
• 130 grams butter, room temperature, diced
• icing sugar ( for dusting )

1. Preheat your oven to 180 C (160 C fan forced).
2. Grease and line a 20cm round cake tin with baking paper.
3. Put the almond meal, sugar, plain flour, polenta and lemon rind into the bowl of a food processor. Pulse to combine. If you don't own a food processor just throw it all into a large bowl and give it a good stir.
4. Add the egg yolks and diced butter and pulse until the mixture forms a crumbly dough. If doing this by hand, mix with a spatula (or use your hands).
5. Tip the crumbly mixture out into your prepared cake tin. Smooth and press down with your hands to level the top. Once baked, the cake's texture will end up being more or less crumbly depending on how much you compact it. I like to be able to slice the end result, so I really pack it in.
6. Bake for 45 minutes, or until golden and firm. Remove and allow to sit for 10 minutes before turning out onto a wire rack to cool. Make sure you turn it out onto something flat or the base may bend and crack.
7. Once cool, dust liberally with icing sugar and serve.

almond meal, caster sugar, flour, polenta, lemons, egg yolks, butter, icing sugar

Taken from food52.com/recipes/75390-torta-sbrisolona-crumbly-cake (may not work)