Amaretti cake

By Michael Bonacini
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SERVES
1
TOTAL TIME

Ingredients

  • 3/4 cup (180 milliliters) butter, room temperature
  • 1 cup (240 milliliters) ricotta, room temperature
  • 3/4 cup (180 milliliters) sugar
  • 1/4 cup (60 milliliters) almond liqueur (or substitute with 2 teaspoons (10 ml) almond extract)
  • 1 teaspoon (5 milliliters) vanilla extract
  • 2 eggs
  • 1 cup (240 milliliters) flour
  • 1 teaspoon (5 milliliters) baking soda
  • 1/2 teaspoon (2.5 milliliters) salt
  • 3 egg whites
  • 227 grams amaretti cookies, crumbled
  • 1/2 cup (120 milliliters) chopped almonds
  • Icing sugar, for dusting

Directions

  1. Preheat oven to 350 F (175 C).
  2. Cream butter with sugar. Add eggs and ricotta and whip until combined. Add almond liqueur and vanilla and whip to combine.
  3. In a separate bowl, whisk together flour with baking soda and salt. Fold dry ingredients into wet until just combined. Pour batter into a greased and floured 22.5 centimeter round cake pan.
  4. Whip egg whites until foamy. Fold in amaretti cookies and chopped almonds. Pour amaretti mixture layer on top of batter, spreading to create an even coating.
  5. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
  6. Let cake cool before dusting with icing sugar.

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