Pour the flour and cornmeal on a table or board and mix together with the sugar, ground almonds, grated lemon zest, vanilla and a pinch of salt.

Break the egg yolks into the center of the flour, add butter and knead till all ingredients are mixed together. The dough should remain crumbly.

Butter a tart pan and pat in the dough, leveling the top. Bake for about one hour at 180 degrees. Let cool and sprinkle with sugar before serving.

Note:
It is better to slice the sbrisolona while still hot to prevent it from breaking, since it gets rather hard when it cools down. If tightly closed in a cake tin, this cake keeps for several days.