The amaretti and lemon bundt cake is a soft, light, fragrant, delicious breakfast treat to dip into cappuccino or perfect for an afternoon snack. The fresh taste of lemon and the crunchy texture of amaretti make this cake truly special. Try the amaretti and lemon bundt cake and let me know!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup rice oil (or another vegetable oil of choice)
- 1/2 cup milk
- 1/2 cup plain yogurt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 packet baking powder
- 3/4 cup amaretti
- 1 lemon (zested)
- to taste brown sugar
- to taste sugar pearls
Tools
- 1 KitchenAid Artisan Mixer
- 1 Sieve
- 1 10-inch Bundt Pan
- 1 Kitchen Spatula
- 1 Grater
- 1 Cake Tester
Steps
Preheat the oven to 350°F. In the bowl of a stand mixer or using an electric mixer, beat the eggs with the sugar until you get a light and fluffy mixture. Gradually add the rice oil (or chosen vegetable oil), milk, and yogurt. Separately, sift the flour with the cornstarch and baking powder and add it a little at a time while continuing to mix to get a well-blended batter. Crumble 70 grams of amaretti: they should not be ground to a flour-like consistency (so do not use a blender), but should be coarsely crumbled to have an irregular grain of larger and smaller pieces. You can do this with your hands or place the amaretti in a bag and roll over them with a rolling pin. Add the amaretti to the batter, stirring gently with a spatula. Also add the grated lemon zest. Mix well, then pour the mixture into a greased and floured bundt pan (or use a spray release if you prefer). Sprinkle the surface with brown sugar, the remaining 10 grams of crumbled amaretti, sugar pearls, and bake in the oven for 40/45 minutes. Before removing from the oven, check the doneness with a skewer or a cake tester.
