Ease of preparation rating: Medium
Yield: 1 cake
Ingredients:
- ¾ cup (180 ml) butter, room temperature
- 1 cup (240 ml) ricotta, room temperature
- ¾ cup (180 ml) sugar
- ¼ cup (60 ml) almond liqueur
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 1 cup (240 ml) flour
- 1 teaspoon (5 ml) baking soda
- ½ teaspoon (2.5 ml) salt
- 3 egg whites
- 8 ounces (227 grams) amaretti cookies, crumbled
- ½ cup (120 ml) chopped almonds
- Icing sugar, for dusting
Method:
Preheat oven to 350 F (175 C).
In a large bowl, whisk butter with sugar until colour has lightened.
Add eggs and ricotta and whip until combined.
Add almond liqueur and vanilla and whip to combine.
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 9-inch (22.5 cm) round cake pan.
Whip egg whites until foamy, roughly 3-4 minutes. Fold in amaretti cookies and chopped almonds. Pour amaretti mixture layer on top of batter, spreading to create an even coating.
Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
Let cake cool before dusting with icing sugar.
Buon appetito!
