The corn and amaretti cake is exclusively made with corn flour and amaretti, using gluten-free amaretti it is also suitable for those intolerant to gluten. With a buttery taste, this cake can be served at the end of a meal or with a good cup of tea. The corn flour can be of various sizes, I chose a fine flour like fumetto, while if you prefer a more rustic texture I recommend fioretto, slightly coarser. Other varieties are not indicated because the grain too coarse is not suitable for this type of cake.
As an alternative to butter, for those intolerant to lactose it is possible to use sunflower seed oil or rice oil with a very light taste. For lovers of these rustic cakes, I recommend also trying the corn and orange cake or the polenta lemon cake both naturally gluten-free and with the possibility of replacing the butter.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.23 oz sugar
- 3.53 oz butter
- 4 eggs
- 3.53 oz amaretti (gluten-free)
- 5.29 oz fine corn flour
- 2 tablespoons marsala (optional)
- 1 orange (grated zest)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Mixer
- 1 Mold
Steps
Whisk the sugar with the butter, salt, and orange zest with an electric mixer at medium speed.
When the mixture is fluffy, add one egg at a time while continuing to whisk.
After finishing the eggs, add the corn flour with the finely crumbled amaretti.
Pour in the marsala or orange juice and gently mix with a spatula.Butter a 9.5-inch pan and pour the mixture.
Bake at 338°F for about 40 minutes in a preheated static oven.
Perform the toothpick test and if necessary continue for another 5 minutes.
Remove from the oven and let cool before removing from the pan.
Dust with powdered sugar only when the cake is cold.
WARNING: consult the Celiac Association guidelines and carefully read the ingredients, to ensure they do not contain gluten contamination.
Tips
It keeps for 5-6 days in a container for sweets.
It is recommended to use untreated oranges.
It is advised to use fumetto corn flour with a fine consistency, while for a more rustic texture, fioretto, slightly coarser, is recommended. Other varieties are not indicated because the grain too coarse is not suitable for this type of cake.
FAQ (Questions and Answers)
Can I make the corn and orange cake also lactose-free?
Of course, you can replace the butter with lactose-free butter, margarine in the same quantities, or with 80% sunflower or rice seed oil.
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