Amaretti Cake
- Energy Kcal 408
- Carbohydrates g 52.2
- of which sugars g 27.4
- Protein g 8.9
- Fats g 18.2
- of which saturated fat g 7.62
- Fiber g 2
- Cholesterol mg 159
- Sodium mg 54
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 8
- Cost: Average
PRESENTATION
Amaretti cake—it's like a little taste of Northern Italy right on your table. And look, those famous amaretti biscuits from Piedmont and Lombardy? They turn this cake into something everyone will love. For real. In this part of Italy, these sweet, almond-packed cookies sneak into all kinds of desserts—from bonet piemontese, which is a classic pudding, to chocolatey crostate, and even pumpkin-stuffed pasta in Mantua.
Thing is, when it comes to the Italian almond cake—mostly made with crushed amaretti—it is really all about that tender crumb and fragrant almond flavor. And here's the thing, it might not be flashy, but it's definitely the cake that leaves you reaching for another slice, especially when you've got a hot cup of tea or coffee nearby. No question.
What really makes this cake different is how those crunchy cookies break down and melt into the batter. Makes the whole thing a bit moist, with each bite giving you a touch of nostalgia. Anyone who grew up enjoying Italian sweets will get it. On those mornings when you want something easy but kinda special, this almond cookie cake is perfect.
In Piedmont and Lombardy, you know, it's often enjoyed for breakfast or as an afternoon snack, always feeling cozy and inviting. Some versions even get fancy with bits of apricot or chocolate, enhancing those crunchy edges and soft center. Compared to a big fancy torta, this cake is really really simple to whip up. But the taste? It’s all there—rich, nutty, and just sweet enough.
Seriously, it’s the kind of thing you’ll want to share, maybe even swapping stories about other amaretti treats you've tried, like an amaretti cookie dessert or a rustic tart. With every slice, you get the feeling of those regional Italian kitchens where amaretti are always ready to be tossed into another traditional Italian cake. Pretty much. Anyone who loves a really good almond-flavored cake will find plenty to smile about here, and who knows—you might even come up with your own twist after that first taste. This cake? It's not just a recipe; it's a little slice of Italy on your plate.
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- INGREDIENTS
- Ingredients for a 9.5-inch pan
- Eggs 5 - medium
- Butter 100 - at room temperature
- Almond milk 0.8 cup (200 g) - at room temperature
- Sugar 0.67 cup (150 g)
- Type 00 flour 1.67 cups (200 g)
- Potato starch 1.75 oz (50 g)
- Baking powder 1 ¾ tsp (8 g)
- Amaretti cookies 2.8 oz (80 g)
How to prepare Amaretti Cake
To prepare the amaretti cake, start by ensuring that the ingredients are at room temperature. Separate the eggs (you will need 120 g of egg whites and 80 g of yolks) and beat the egg whites to stiff peaks, then set them aside 1. Proceed by sifting the dry ingredients into a bowl: flour, potato starch, and baking powder 2, then mix the powders with a spoon 3.
Continue by placing the softened butter at room temperature and sugar in a bowl 4 and beat with a mixer until the mixture is light and fluffy 5. With the mixer still running, add the yolks a little at a time 6.
Once they are all combined, you will need to gradually add the rest of the ingredients alternately: a little almond milk 7, some of the previously sifted dry ingredients 8, then a bit more milk 9, and so on, continuing to work the mixture with the mixer to combine everything well.
As soon as all the ingredients are combined 10, stop the mixer. In a separate bowl, break the amaretti by hand into coarse crumbs 11, then add them to the mixture. Use a spatula to combine 12.
Also add the previously beaten egg whites. Pour some and mix to temper the batter 13, then gently fold in the remaining amount with an upward motion. At this point, the mixture is ready 14 to be poured into a 9.5-inch diameter pan already greased (no need to flour it) 15.
Carefully level the surface with a spoon 16 and bake in a preheated static oven at 392°F for about 35 minutes. Once baked 17, invert the still-warm cake onto a plate 17 and let it cool upside down 18.
Once lukewarm, you can gently remove the pan 19 and when it is completely cool, dust the surface with powdered sugar 20. Finally, decorate your amaretti cake with whole amaretti cookies arranged around the perimeter of the cake 21.