Amaretti cake is an Italian sweet that is quick and easy to make. The protagonists of the recipe are amaretti: small cookies of Piedmontese origin that are very popular and loved in Italy.
Typical of the Piedmontese tradition, Amaretti are often used in both sweet and savory preparations, such as the Bonet recipe or Mantuan pumpkin ravioli. Often, especially in northern Italian regions, Amaratti are used in the fillings of meat roasts.
If you love the unmistakable taste and flavor of these Italian cookies, you should definitely try making homemade amaretti cake.
To prepare, simply beat the eggs with the sugar, butter and flour. Incorporate the amaretti cookies, crushed into many crumbs, and then bake. The result is a fluffy cake that is slightly moist on the inside and crispy on the outside. A real treat!
This cake is perfect for a family snack or breakfast. Just serve it with a cup of tea, coffee or milk and you will make all happy.
You can also serve the Amaretti Cake in a more elegant guise, as a dessert accompanied by some zabaglione cream or gelato.
Success with your guests is guaranteed!
Ingredients
Doses for 20 cm (8 inch) non-stick springform pan with removable bottom
- Prep Time: 15 Min
- Cook Time: 40 Min
- Servings: 6-8
- 3 eggs
- 150 g ( ¾ cup) of granulated sugar
- 200 g (1 ⅓ cup) of "00" flour
- 120 g (~1 stick) of unsulted butter
- 150 g (~5 oz) of Amaretti cookies. You can use packaged Amaretti cookies or you can try making them with your own hands by following my recipe "Authentic Amaretti cookies recipe".
- 50 ml (3 ⅓ tablespoons) of Brandy or Marsala wine
- 16 g (4 teaspoons) of baking powder
Kitchen Tools and Equipment
To make this amaretti cake, here are some essential kitchen tools you may need:
- Mixing Bowls:: These are used to combine the cake ingredients. Ideally, you should have a few of different sizes to separate the dry ingredients from the wet ingredients and the one in which to combine and sift the powders.
- A very fine sieve: to sift the flour together with the baking powder, and add it to the mixture without forming lumps.
- An electric chopper with which to chop the amaretti.
- An electric whisk: Essential for working the eggs well with the sugar and making sure the mixture is smooth and well blended.
- Cake Pan: The type of baking pan depends on the recipe (round, loaf or bundt), but a cake pan is needed to bake the amaretti cake. I used a 20 cm (8 inch) round non-stick springform pan with removable bottom.
Amaretti Cake Recipe: Instructions
The Dough
Step 1) - Grind 150 g (~5 oz) of Amaretti cookies and keep them aside. It is not necessary to make them a fine flour, but just chop them coarsely.
Step 2) - Beat 3 whole eggs lightly with an electric whisk. Then add 150 g ( ¾ cup) of granulated sugar. Beat well with electric whisk for 2-3 minutes, until frothy and puffy.
Step 3) - Melt 120 g ( ~1 stick) of unsulted butter in a bain-marie. Let it cool and then add it to the egg and sugar mixture. Beat well with the whisk.
Step 4) - Now add 200 g (1 ⅓ cup) of "00" flour and 16 g (4 teaspoons) of baking powder sifting them together with a fine-mesh strainer. Mix well with the whisk and add 50 ml (3 ⅓ tablespoons) of Brandy or Marsala wine.
Step 5) - Finally add the chopped amaretti, keeping about 2 tablespoons aside. Stir very well. Line the bottom of a 20-cm (8-inch) baking pan with a disk of baking paper and grease the edges with a little butter. Finally, pour the batter into the cake pan.
The Baking
Step 6) - Sprinkle the surface with the crumbled amaretti kept aside. The crumbled amaretti placed on the surface will form a crunchy and tasty crust on the cake.
Bake in a preheated oven at 350°F (180°C). Bake for 40 minutes. Always check the baking by doing the toothpick test before removing the cake from the oven. After the baking time has elapsed, remove from the oven and allow the amaretti cake to cool before serving.
YOU MUST ALSO TRY:
- Pumpkin Bundt Cake with Amaretti Cookies
- Baked Peaches with Amaretti and Chocolate
- Italian Chocolate Chip Ricotta Cake
Storage
Amaretti cake, known for its delightful almond flavor and moist texture, should be stored properly to maintain its quality.
Room Temperature
For short-term storage (a few days), keep the cake in an airtight container or under a cake dome.
Place it in a cool, dry place away from direct sunlight or any heat sources.
Freezing
For long-term storage, freezing is an option. Wrap the cake tightly in plastic wrap and then in aluminum foil, or place it in a heavy-duty freezer bag or airtight container.
You can freeze the cake for up to 1 month. Thaw it overnight in the refrigerator before serving.
If you prefer, you can slice the cake before storing it. This way, you can take out individual slices as needed.
Amaretti Cake: Variations and Tips
- Amaretto di Saronno: I flavored the cake with Marsala. Depending on your taste, you can replace the Marsala with another fortified wine or brandy. For an even more intense amaretto flavor, you can use an amaretto liqueur. For example, the famous and very excellent Amaretto di Saronno.
- Coffee: Many people add a cup of espresso coffee or half a tablespoon of instant coffee. In fact, the flavor of the coffee goes perfectly with that of the amaretto.
- Chocolate: For a richer and more flavorful cake, you can also add chocolate chips to the mixture.
- Bitter Almond: For a stronger almond flavor, add 2-3 drops of bitter almond flavoring to the batter.
- Oil: For a lighter version, substitute the same amount of butter with sunflower oil.
Recipe Card
Amaretti Cake Recipe
Ingredients
- 3 eggs
- 150 g granulated sugar ¾ cup
- 200 g flour 1 ⅓ cup of “00” flour
- 120 g butter ~1 stick, unsulted
- 150 g Amaretti cookies ~5 oz
- 50 ml Brandy 3 ⅓ tablespoons (or Marsala wine)
- 16 g baking powder 4 teaspoons
Instructions
The Dough
- Grind 150 g (~5 oz) of Amaretti cookies and keep them aside. It is not necessary to make them a fine flour, but just chop them coarsely.
- Beat 3 whole eggs lightly with an electric whisk. Then add 150 g ( ¾ cup) of granulated sugar. Beat well with electric whisk for 2-3 minutes, until frothy and puffy.
- Melt 120 g ( ~1 stick) of unsulted butter in a bain-marie. Let it cool and then add it to the egg and sugar mixture. Beat well with the whisk.
- Add 200 g (1 ⅓ cup) of "00" flour and 16 g (4 teaspoons) of baking powder sifting them together with a fine-mesh strainer. Mix well with the whisk and add 50 ml (3 ⅓ tablespoons) of Brandy or Marsala wine.
- Add the chopped amaretti, keeping about 2 tablespoons aside. Stir very well. Line the bottom of a 20-cm (8-inch) baking pan with a disk of baking paper and grease the edges with a little butter. Finally, pour the batter into the cake pan.
The Baking
- Sprinkle the surface with the crumbled amaretti kept aside. The crumbled amaretti placed on the surface will form a crunchy and tasty crust on the cake.
- Bake in a preheated oven at 350°F (180°C). Bake for 40 minutes. Always check the baking by doing the toothpick test before removing the cake from the oven. After the baking time has elapsed, remove from the oven and allow the amaretti cake to cool before serving.
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