RICOTTA & AMARETTI CRUMBLE CAKE

Indulge in the delicious flavors of Italy with this delicious crumbled cake featuring the creamy richness of ricotta and the irresistible crunch of amaretti.

This delicious dessert is a perfect combination of sweet and creamy, making it a delight for any occasion.

Whether it’s a dinner party or just a taste of Italian elegance, this recipe is sure to impress your guests and tantalize your taste buds.

Why you will love this recipe

• Rich in texture: The combination of creamy ricotta, crunchy macaroons and buttery crumble creates a heavenly mouthfeel.
• Easy to make: With simple steps and easily accessible ingredients, this dessert is perfect for pastry chefs of any level.
• Authentic Italian flavor: with classic Italian ingredients such as ricotta and amaretti, this cake captures the essence of traditional Italian desserts.
• Versatile: ideal for dinners, teas or to end any meal on a sweet note.

Enjoy this cake with ricotta and amaretti, a dessert that offers the perfect taste of Italy in every bite! Enjoy!

Preparation Time

• Active Preparation: 20 minutes
• Baking Time: 40-45 minutes
• Total Time: ~1 hour

Servings

• 8-10 servings

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter, chilled and diced
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese
• 2 large eggs
• 1 tsp vanilla extract
• 3.5 oz amaretti biscuits, roughly crushed
• Confectioners’ sugar, for dusting

Method

• Prepare the Oven and Cake Pan
  • Preheat the oven to 350°F (175°C).
  • Grease a 9-inch round cake pan or line it with parchment paper.
• Make the Crumble Base
  • In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
  • Add the diced butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
  • Reserve 1 cup of the crumble mixture for later and press the remaining mixture evenly into the bottom of the prepared cake pan to form a solid base.
• Prepare the Ricotta Filling
  • In a separate bowl, whisk together the ricotta, eggs, and vanilla extract until smooth and creamy.
• Assemble the Cake
  • Pour the ricotta filling over the crumble base in the cake pan.
  • Evenly sprinkle the crushed amaretti biscuits over the ricotta layer.
  • Top with the reserved crumble mixture, spreading it evenly over the amaretti biscuits.
• Bake the Cake
  • Place the cake in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Cool the Cake
  • Allow the cake to cool in the pan for 10 minutes.
  • Transfer the cake to a wire rack to cool completely.
• Finish and Serve
  • Once cooled, dust the top of the cake with confectioners’ sugar.
  • Slice and serve to enjoy the creamy, crunchy, and sweet flavors of this delightful Italian dessert.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: For longer storage, refrigerate for up to 5 days. Allow the cake to reach room temperature before serving.

Nutritional Information (Per Serving)

Ricotta & Amaretti Crumble Cake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Baking Time 45 minutes mins

Servings 10

Calories 309 kcal

Ingredients

  

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup unsalted butter chilled and diced
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese
• 2 large eggs
• 1 tsp vanilla extract
• 3.5 oz amaretti biscuits roughly crushed
• Confectioners’ sugar for dusting

Instructions

 

Prepare the Oven and Cake Pan

• Preheat the oven to 350°F (175°C).
• Grease a 9-inch round cake pan or line it with parchment paper.

Make the Crumble Base

• In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
• Add the diced butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
• Reserve 1 cup of the crumble mixture for later and press the remaining mixture evenly into the bottom of the prepared cake pan to form a solid base.

Prepare the Ricotta Filling

• In a separate bowl, whisk together the ricotta, eggs, and vanilla extract until smooth and creamy.

Assemble the Cake

• Pour the ricotta filling over the crumble base in the cake pan.
• Evenly sprinkle the crushed amaretti biscuits over the ricotta layer.
• Top with the reserved crumble mixture, spreading it evenly over the amaretti biscuits.

Bake the Cake

• Place the cake in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool the Cake

• Allow the cake to cool in the pan for 10 minutes.
• Transfer the cake to a wire rack to cool completely.

Finish and Serve

• Once cooled, dust the top of the cake with confectioners’ sugar.
• Slice and serve to enjoy the creamy, crunchy, and sweet flavors of this delightful Italian dessert.