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Amaretto cake

ingredients

servings

6

Type 00 wheat flour

300 grams

Rice milk

300 mL

White sugar

180 grams

Peanut oil

100 mL

Amaretti biscuits

80 grams

Baking powder for desserts

1 unit

Desserts from Italy - Campania

Amaretto cake

Amaretto cake

vegetarian with gluten with eggs with nuts source of D vitamins with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Amaretto cake

A delicious cake, ideal for breakfast or snack, with the timeless taste of the #amaretti

Amaretto cake step 1

step 1

NOTE: Milk must be at room temperature. If you have been in the fridge for a long time, chill on low flame or microwave without making it hot or hot.

Amaretto cake step 2

step 2

Pour the milk and sugar into a bowl and, with electric whips, work the two ingredients to melt the sugar. Now add the peanut oil and continue mixing.

Amaretto cake step 3

step 3

Subsequently, incorporate the flour and yeast sifted at a time at a time, and sieved constantly, to avoid lumps in the dough.

Amaretto cake step 4

step 4

Finally, mix the amaretti and add them to the compound while continuing to work with the electric whips for a few minutes.

Amaretto cake step 5

step 5

Now grind and flour your 22cm mold and pour the obtained mixture into it. You can also use a 24cm mold but the cake will be lower than mine, as the mold is bigger.

Amaretto cake step 6

step 6

Let your bacon cake be cooked for about 50/55 minutes at 180 °. Since each oven is different, after about 40 minutes check if your cake is already cooked (especially if you use a 24cm mold).

Amaretto cake step 7

step 7

If the toothpicks do not come out dry, continue cooking. Once ready, let the cake pour into the molds in the mold. Finally extract and decorate with velvet sugar before savoring it.

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