Ingredients
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3/4 cup (180 milliliters) butter, room temperature
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1 cup (240 milliliters) ricotta, room temperature
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3/4 cup (180 milliliters) sugar
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1/4 cup (60 milliliters) almond liqueur (or substitute with 2 teaspoons (10 ml) almond extract)
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1 teaspoon (5 milliliters) vanilla extract
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2 eggs
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1 cup (240 milliliters) flour
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1 teaspoon (5 milliliters) baking soda
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1/2 teaspoon (2.5 milliliters) salt
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3 egg whites
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227 grams amaretti cookies, crumbled
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1/2 cup (120 milliliters) chopped almonds
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Icing sugar, for dusting
Directions
- Preheat oven to 350 F (175 C).
- Cream butter with sugar. Add eggs and ricotta and whip until combined. Add almond liqueur and vanilla and whip to combine.
- In a separate bowl, whisk together flour with baking soda and salt. Fold dry ingredients into wet until just combined. Pour batter into a greased and floured 22.5 centimeter round cake pan.
- Whip egg whites until foamy. Fold in amaretti cookies and chopped almonds. Pour amaretti mixture layer on top of batter, spreading to create an even coating.
- Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
- Let cake cool before dusting with icing sugar.
