Soft Almond and Amaretti Cake
A tender cake made with ground almonds, enriched with almond cream and topped with amaretti that turn golden as they bake.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 30 min (not counting bringing the water to the boil)
A little longer than planned: 45 min.
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In the kitchen 8 steps
- Preheat the oven to 175 °C, butter a round tin about 20 cm in diameter and line the base with baking paper.
- Melt the butter (80 g) and leave it to cool slightly.
- Whisk the eggs (2 pieces) with the sugar (80 g) until pale, then add the almond cream (80 g) and melted butter.
- Using a spatula, fold in the ground almonds (100 g), then the flour (80 g) sifted with the baking powder (6 g), until you have a smooth batter.
- Roughly crumble half the amaretti (60 g) into the batter and pour it into the tin.
- Break the remaining amaretti in half and arrange them on top.
- Bake for about 30 minutes, until the cake is golden and a skewer inserted in the centre comes out clean.
- Leave to cool slightly before turning it out, then dust with icing sugar (10 g).
Tip: Take the eggs out of the refrigerator half an hour beforehand: they whip up better with the sugar, and the batter stays smooth when you add the melted butter.
Probably contains: gluten, eggs, milk, nuts · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Dolcefetta Almond Cream O' Sole 'e Napule – Spread, Mombaruzzo Soft Amaretti Giacobbe & Gamalero