The soft amaretti and yogurt cake is the classic dessert that suits many occasions. Indeed, it’s perfect for a morning breakfast, a healthy snack, or to accompany tea or coffee. With a scoop of ice cream or a dollop of cream, our soft amaretti and yogurt cake becomes a great dessert to end a meal.
The initial idea comes from pastry chef Luca Perego, better known as Lucake, but only regarding the use of amaretti, which I had in my pantry and didn’t know how to use; for the rest, I used yogurt, did not include fats like oil or butter, and significantly reduced the amount of sugar since the amaretti are quite sweet.
I highly recommend trying the soft amaretti and yogurt cake because it is very fragrant, made in just a few minutes, and we really liked it a lot.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 176.47 (Kcal)
- Carbohydrates 33.49 (g) of which sugars 15.72 (g)
- Proteins 4.92 (g)
- Fat 3.28 (g) of which saturated 1.23 (g)of which unsaturated 1.91 (g)
- Fibers 0.35 (g)
- Sodium 81.72 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz amaretti
- 4 eggs
- 4.2 oz sugar
- 3.9 oz all-purpose flour (or type 1)
- 1.8 oz potato starch
- 125 g plain natural yogurt
- 0.56 oz baking powder
- powdered sugar (for decoration)
Tools
9-inch cake pan
- Cake Pan 9-inch
- Electric Mixer
- Bowl
- Sieve
Steps
– Pulverize the amaretti in the chopper and set aside momentarily.
– Pour eggs and sugar into the bowl and start whipping with the electric mixer until the mixture becomes light and fluffy.
– Sift the flour, potato starch, and baking powder directly into the bowl, mixing at low speed.
– At this point, add the yogurt and after mixing with the electric mixer, add the amaretti powder.
– Pour the batter into the greased and floured cake pan and bake at 350°F for about half an hour (the toothpick test applies, it should come out dry)
– Decorate the soft yogurt and amaretti cake with a little powdered sugar and amaretti.
Storage and some advice:
– The cake keeps under a glass dome for 4/5 days at most; then it loses its softness.
– If you don’t have potato starch, use all flour.
– If desired, you can also add a tablespoon of amaretto liqueur or a few drops of almond flavor.
