The whole wheat cake with amaretti and ricotta is a soft dessert to serve as a special occasion table dessert, at breakfast or snack time. I chose to use whole wheat flour because it gives our cake with amaretti and ricotta a more pronounced and pleasant flavor. Thanks to the presence of ricotta, this cake remains soft and moist; while the amaretti give our dessert a fantastic aroma, vaguely resembling the flavor and taste of the famous Caprese cake. Enjoy it with an aromatic and warm cup of tea or a good coffee; or fill it with a layer of orange marmalade, making it even more amazing. You can create both sweet and savory recipes with whole wheat flour. Here you’ll find the walnut and chocolate cake, breakfast cookies, semi-whole wheat barley-flavored cookies.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter, and Spring
Ingredients
- 2 oz soft butter
- 2.8 oz powdered sugar
- 2 medium whole eggs
- 2.6 oz whole wheat flour
- 2.6 oz potato starch
- 1 pinch fine salt
- 4.4 oz amaretti
- 0.35 oz unsweetened cocoa powder
- 0.35 oz baking powder for cakes
- 0.4 cup milk
- 3.5 oz fresh ricotta
- 1 packet vanillin
Preparation
Cut the butter into small cubes and leave it at room temperature for about 30 minutes to soften.
Meanwhile, grind the amaretti into powder.
Drain the ricotta from any whey and mash it with a fork.
Sift together the baking powder, potato starch, and cocoa (it is not necessary to sift the whole wheat flour).
In the mixer bowl, put the butter cubes, powdered sugar, and vanillin (or finely grated orange zest). Mix until you get a smooth cream.
Add the whole eggs, one at a time, and when the previous egg is absorbed, add the second one and continue mixing (to prevent cake batters from overheating, mix just enough to incorporate or blend an ingredient).
Now you can add the pinch of salt, milk, ricotta, and all the dry ingredients, including the crushed amaretti. Mix until you get a creamy and fluid mixture that you will pour into the mold (already lined with baking paper).
Level it with the back of a spoon and bake our cake at mid-height at 356°F for about 35/40 minutes. The dessert will be ready when it comes out perfectly dry if pierced with a long skewer stick.
Turn off the oven and immediately take out the whole wheat cake with amaretti and ricotta to prevent the oven’s heat from drying it out too much once baked. Let it cool completely and dust it with powdered sugar.
I recommend making the cake with amaretti and ricotta at least the day before, to fully appreciate its flavor and aroma.
The extra idea. If you want to make the whole wheat cake with amaretti and ricotta even more impressive and delicious, after cutting it in half into two disks, spread it with a generous layer (but not too much) of orange marmalade (or bitter orange marmalade), possibly with zest. It is fabulous, I assure you.
