Desserts
Desserts
Amaretti cake
A fragrant cake made with potato starch and amaretti biscuits, simple to prepare for breakfast or an afternoon treat.
From Nonna Adele’s kitchen
- Cooking
- Start checking after 40 minutes; bake until the centre is cooked
Temperatures: 180 °C
LET’S GET COOKING
Method
Crumble the amaretti. Butter and flour a 24 cm cake tin and preheat the oven to 180 °C.
Whisk the eggs with the sugar until pale. Pour in the oil in a thin stream while mixing.
Sift the potato starch and baking powder and add gradually. Add the amaretti and salt and mix until evenly distributed.
Pour into the tin and level the top. Bake for about 40 minutes, then check the centre with a skewer.
If the skewer comes out with raw batter, continue baking at 180 °C until cooked through, protecting the top if it gets too dark. Allow to cool slightly, remove from the tin and leave to cool.
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