The apple and amaretti cake is a delicious and soft cake to enjoy either at breakfast or as a snack, but also after a meal by making it more indulgent by serving it with a scoop of ice cream like cream or fiordilatte. A soft batter made from flour, milk, butter, and eggs with lots of apple pieces and crushed amaretti. Also, try the other cakes with apples, all delicious and tasty!!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups all-purpose flour (+ for cake pan)
- 3/4 cup granulated sugar
- 8 1/2 tbsps butter (+ for cake pan)
- 1 3/4 oz amaretti (+ for decoration)
- 2 tsps baking powder
- 4 tbsps milk
- 3 eggs (room temperature)
- 2 Golden apples
- 1 packet vanillin
- to taste lemon juice
- to taste water
- to taste powdered sugar
Tools
- Kitchen scale
- 2 Bowls
- Mixer
- Small saucepan
- Knife
- Cutting board
- Colander
- Chopper
- Spatula
- Springform pan
Preparation
To prepare the apple and amaretti cake…
First, take a small saucepan and melt the butter over low heat, being careful not to let it burn. Then let it cool slightly.
Meanwhile, peel and chop the apples and place them in a bowl with water and lemon juice to prevent them from browning.
In a bowl, break the eggs, add the granulated sugar, and beat them with the electric mixer until they are white and frothy. Then pour in the melted and cooled butter and mix with the mixer.
Next, add the milk, sifted flour with baking powder, and vanillin, separately the crushed amaretti with a chopper or mortar. Incorporate these last ingredients with the mixer until a smooth and homogeneous mixture is obtained.
Drain the previously cubed apples well and add them to the batter, leaving some for decorating the surface.
Finally, mix the batter with a spatula and pour it into a round 8-inch springform pan, greased and floured.
Decorate the cake with the remaining apple pieces and some amaretti, then bake in a preheated oven at 350°F and cook it for 1 hour in a static mode. Check the cooking by piercing it with a toothpick.
After cooking, let the apple and amaretti cake cool in the oven with the door open. Remove it from the springform pan only when it is completely cool and sprinkle it with powdered sugar to taste.
Storage
The cake keeps for 3-4 days in the refrigerator, covered with cling film or in a cake container. Before consuming, take it out of the refrigerator a few minutes.
