Sbriciolata alla frutta (Jam Sbriciolata)


A rustic Italian breakfast cake, sort of a deconstructed crostata.

2 ¾ cups flour

¾ cup sugar

Pinch of salt

½ tsp baking soda

Grated peel of half a lemon

½ cup (1 stick) butter, at cool room temperature, cut up into small pieces

2 eggs

Juice of half a lemon

A jar of good quality jam, cherry, apricot, strawberry, or any flavor you like (You’ll need only about 5 heaping tablespoons)

Preheat oven to 375 degrees F. Butter very well a 9-inch pie pan.

Place flour, sugar, salt, baking soda, grated lemon peel and butter in a mixer bowl. Beat till sort of powdery.

Add lemon juice, then eggs, one at a time, and mix till a soft, sticky dough forms.

Take dough out of bowl, place on a floured plate, shape into a rough ball, then cut into two parts.   Flatten one into the bottom of the pie dish with your hands, going only slightly up the sides.

Spoon the jam on surface and spread it gently all over bottom, keeping away from the edges, so it doesn’t leak out while baking.IMG_2921

Take the remaining dough and break it up in small chunks with your fingers, and drop them all over the jam, covering it completely.

Bake for 20-25 minutes, till top is golden.

Cool in the pan.   Dust with powdered sugar and serve.

Perfect for breakfast.

Note: If you wish, you could use some Nutella instead of jam, taking care not to spread it all the way to the edge, or it will make a huge mess in the plate.