Coffee & Amaretti Cake

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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.

Using this recipe (in Italian only), I have made a Coffee & Amaretto Cake which is perfect to have for breakfast with a good coffee!

I am a big fan of "amaretti", almond flavoured macaroons traditional to Saronno in the north of Italy, and often use them as ingredient for desserts. They can be found in London in Italian shops or online at Nifeislife.

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


* 3 eggs * 150g butter * 150g white sugar * 300g plain flour * 180ml milk * 3/4 lievito Pane degli Angeli (equals to 12gr baking powder) * 100g amaretti * 100ml coffee


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.

Pour the rest of the batter over the biscuits. Bake for 30 minutes. Tip: decorate the cake with icing sugar.

This entry was posted in #Recipes, #Baking, #Coffee, #Coffee Set Match, #Lavazza, #Cake, #Amaretti by mondomulia. Bookmark the permalink.

Your thoughts

frugalfeeding 22/11/2012

What a ridiculously great idea! I'm very impressed. Amaretto is on my list of things to make :D. I too adore them, best thing to have with a coffee.

thelittleloaf 22/11/2012

I was so jealous when you tweeted a picture of those custard doughnuts yesterday, they looked SO good. But this looks equally delicious and I'd happily tuck into a slice for my breakfast right now :-)

Maria Cristina 22/11/2012

Mmmh, a very nice way to start the day.....!!

Jessica 22/11/2012

Thank you! I should have given context: I recently came across this ingredient elsewhere and looked it up on where the definition was "leavening or yeast" and then listed "lievito di polvere" as baking powder. The other recipe called for a 1/2 bustina, and here in the U.S., it is yeast that comes in packets. I thought it weird that the other recipe (for a crostata) would call for yeast, but the "bustina" measurement through me off. Once I saw your blog post and the picture of the "Pane degli Angeli" I was pretty sure lievito was baking powder after all. Thanks for confirming. Also, is there another word(s) that is more commonly used for the yeast used for bread, or is it just context? Thank you again!

mondomulia 22/11/2012

I had the opposite dilemma when I moved to UK, seeing baking powder pots in the supermarket and wondering what they were!! ;) I normally use baking powder for American recipes and Pane degli Angeli for Italian cakes. It reminds me of home and of baking with my mum when I was a kid! :)