The apple and amaretti cake is a very soft dessert that combines the delicate taste of apples with the aroma of the bitter almond contained in the amaretti.
The recipe is simple to prepare, consists of my yogurt base and is very rich in fruit, a delicious and very soft dessert perfect to enjoy with a good cup of tea.
To make it, you just need to beat the eggs well with sugar, add the liquids and powders alternately and complete the batter with apples and amaretti, inserting them both inside the mixture and on the surface.
Ricotta, like yogurt, makes the batter very soft so the cake will remain soft for days, if you want you can use the batter to make doughnuts or muffins to have small portions ideal for a Christmas buffet.
Also try the other versions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 256.58 (Kcal)
- Carbohydrates 41.15 (g) of which sugars 19.68 (g)
- Proteins 4.11 (g)
- Fat 9.19 (g) of which saturated 2.22 (g)of which unsaturated 6.43 (g)
- Fibers 1.61 (g)
- Sodium 55.37 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 3/4 cup sugar
- 3 eggs (medium)
- 1 cup plain yogurt (125 g)
- 1/3 cup peanut oil (or 1/2 cup soft butter)
- 1 packet baking powder
- 100 g amaretti
- 1 teaspoon vanilla extract
- 6 drops almond extract (or other flavors as desired)
- 3 Golden Delicious apples (large or 4 medium, mine weighed 850 g)
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Cake pan springform, 9-inch diameter
- 1 Sieve
Procedure
Wash the apples, peel them, and cut one into cubes and two into 1/4-inch slices, set aside (I put them in the fridge to prevent browning).
Butter and flour a 9-inch cake pan.
Sift the flour with the potato starch and baking powder.
Roughly crumble the amaretti by hand.
In a bowl, whip the eggs (at room temperature) with the sugar for 7/8 minutes; they should triple in volume and be white and fluffy.
Pour the yogurt, vanilla, and bitter almond flavoring into the bowl with the whipped eggs, incorporate quickly.
Incorporate half of the flours with the whisk then add the oil and the remaining flours; it is important to mix the batter only as long as it takes to incorporate the ingredients otherwise you may stimulate gluten formation, making the cake tough.
The batter is ready; it should be firm and well whipped, not liquid.
Add 70 g of crumbled amaretti and the diced apple, mix.
Transfer the batter into the cake pan, distribute the apple slices on the surface, and garnish with 30 g of crumbled amaretti.
Bake the cake in a preheated static oven at 350°F for 45/50 minutes, placing it in the lower part of the oven, always do the toothpick test to check for doneness, if necessary, prolong the baking time by a few minutes. If the surface becomes too dark, cover it with a sheet of aluminum foil.
The apple and amaretti cake is ready, let it cool and serve.
Tips
Storage
The apple and amaretti cake can be stored in the fridge for 3/4 days; in summer I prefer to store cakes with fruit in the fridge and leave them at room temperature for 30 minutes before serving.
If you want, you can also store it at room temperature but not more than 2 days because the fruit will tend to sour and change flavor.
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