Amaretti Cake


Ease of preparation rating: Medium

Yield: 1 cake



  • 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



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!