Recipes

Coffee and Amaretto Cake

19th May 2012

Today has been a sugar-filled day, starting with custard doughnuts and buttermilk pancakes at Maltby Street (more about that soon!) and finishing with a cake I baked for the Lavazza Coffee Set Match challenge.

Coffee-Amaretto-Cake-2

Using this recipe (in Italian only), I have made a Coffee and Amaretto Cake. It’s perfect to have for breakfast, of course with a good coffee on the side.

I am a big fan of “amaretti”: these almond flavoured macaroons are traditional to the city of Saronno in the north of Italy, and often use them as ingredient for desserts.

Coffee-Amaretto-Cake-7Coffee-Amaretto-Cake

This recipe was very easy to make and can be adapted to your taste, for example replacing the amaretti with chocolate biscuits.

Ingredients

  • 3 eggs
  • 150g butter
  • 150g white sugar
  • 300g plain flour
  • 180ml milk
  • 3/4 lievito Pane degli Angeli (equals to 12g baking powder)
  • 100g amaretti biscuits
  • 100ml freshly brewed coffee
  • icing sugar to decorate

Coffee-Amaretto-Cake-Ingredients

Preparation

In a bowl, mix the eggs and the sugar, beating them with an electric whisk. Melt the butter and keep it on the side to cool down.

In a separate bowl, mix the flour with the baking powder. Then add the milk, the egg/sugar mixture and the melted butter. Whisk until you have removed all the lumps.

Pre-heat the oven to 160 °C. Grease a cake pan and pour half of the cake batter. Dip the amaretti in the coffee and line them over the cake.

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Pour the rest of the batter over the biscuits. Bake for 30 minutes.

Decorate the cake with icing sugar.

Coffee-Amaretto-Cake-5 Coffee-Amaretto-Cake-6

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