The corn and amaretti cake is made exclusively with corn flour and amaretti, using gluten-free amaretti makes it suitable for those with gluten intolerance. With a buttery taste, this cake can also 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, which is slightly coarser. Other varieties are not indicated because the grain is too coarse for this type of cake.
As an alternative to butter, for those intolerant to lactose, it is possible to use sunflower or rice oil with a very light flavor. For lovers of these rustic cakes, I recommend also trying the corn and orange cake or the polenta cake with lemon, both naturally gluten-free with the possibility of replacing the butter.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4.2 oz sugar
- 3.5 oz butter
- 4 eggs
- 3.5 oz amaretti (gluten-free)
- 5.3 oz fine corn flour
- 2 tbsps marsala (optional)
- 1 orange (zested)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Mixer
- 1 Pan
Steps
Beat the sugar with the butter, salt, and orange zest with a medium-speed electric mixer.
When the mixture becomes fluffy, add one egg at a time, continuing to beat.
Once all the eggs are incorporated, 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-inch pan and pour the mixture.
Bake at 338°F for about 40 minutes in a preheated static oven.
Do the toothpick test and if necessary, continue for another 5 minutes.
Remove from the oven and let cool before unmolding.
Dust with powdered sugar only when the cake is completely cooled.
WARNING: Consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
Keeps for up to 5-6 days in a cake container.
It is recommended to use untreated oranges.
It is advisable to use fine corn flour fumetto, while if you prefer a more rustic texture, use fioretto, which is slightly coarser. Other varieties are not recommended because the grain is too coarse for this type of cake.
FAQ (Questions and Answers)
Can I make the corn and orange cake lactose-free as well?
Of course, you can replace the butter with lactose-free butter, margarine in the same quantities, or with 80% sunflower or rice oil.
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