Amaretti Cake Recipe
This Amaretti Cake recipe brings together the creamy richness of ricotta with the nutty sweetness of almonds and amaretti cookies. Featured on Bonacini Eats the Boot, host Michael Bonacini presents a traditional Italian dessert with a unique twist: a soft, moist cake layered with crunchy almond cookies. It’s perfect for dessert, afternoon tea, or any occasion where you want to impress with authentic Italian flavors.
The Inspiration
The Amaretti Cake is a classic Italian dessert that highlights the country’s love for almonds and ricotta. Amaretti cookies, originating from Lombardy, are sweet, crunchy almond biscuits that add texture and flavor to baked goods. Ricotta, a fresh cheese widely used in Italian desserts, provides a creamy and slightly tangy contrast to the sweet cookies.
Michael Bonacini’s version of this cake, featured on Bonacini Eats the Boot, combines these two iconic ingredients into a single cake that’s both rustic and elegant. The dessert is inspired by traditional Italian pastries but adds layers of texture and flavor that make it uniquely indulgent. The topping of crumbled amaretti and chopped almonds creates a satisfying crunch, while the ricotta-infused batter ensures a moist, tender interior.
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!
Serving Suggestions
The Amaretti Cake is perfect as a sweet finish to an Italian-inspired meal or for afternoon tea. Serve warm or at room temperature, dusted with icing sugar for a touch of elegance. Pair it with a fresh cup of espresso or cappuccino to enhance the almond and ricotta flavors. The crunchy amaretti topping provides a delightful contrast to the soft, moist cake, making it a hit for dessert tables or festive gatherings. You can also serve it alongside fresh berries or a drizzle of honey for added sweetness and presentation flair.
Final Thoughts
This Amaretti Cake recipe celebrates the rich flavors of traditional Italian baking, combining creamy ricotta, nutty almonds, and crunchy amaretti cookies into one indulgent dessert. Featured on Bonacini Eats the Boot, Michael Bonacini showcases how simple, high-quality ingredients can create a sophisticated cake that’s both tender and flavorful.
Perfect for holidays, celebrations, or a sweet treat for yourself, this cake is a testament to the elegance of Italian desserts and the art of balancing textures and flavors. With each bite, you get the soft richness of ricotta, the aromatic almond liqueur, and the satisfying crunch of amaretti, making it a dessert to remember.