I brought a pack of Amaretti from Milan and was eager to taste it. It was a bit sweet to my taste. Imagine, I always cut at least 25% of sugar in any cake recipe. Hmm, let’s put it in a cake to neutralise the sweetness. Yes, a new creation! I searched for cake with Amaretti as base and came across to a few lovely photos and recipes. As in summer, I picked the raspberry and amaretti crunch cake from BBC as the first trial. Yup, I changed to strawberries as raspberry is a minority in Hong Kong. This cake is very easy and pleasing. Soft tangy together with crunchy almond biscuits. I served my church friends. One of them ordered a cake for tomorrow’s delivery. You see, it’s really good.
175g butter, softened
130g raw sugar (I will reduce 10g further next time)
140g flour (I took 100g cake flour and 40g plain flour for a softer texture)
1.5 tsp baking powder
A bit more than ¼ tsp salt
85g ground almonds
140g Amaretti biscuits, roughly broken
Icing sugar for dusting
Preheat the oven to fan 150C. Butte a loose-bottomed 20cm round cake tin.
Beat the butter and raw sugar till fluffy. Add eggs and beat, one at a time.
Fold in the sieved flour, baking powder, salt and ground almonds.
Pour the remaining cake mixture over the Amaretti and strawberries and spread evenly. Scatter the remaining Amaretti and half the remaining strawberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
Cool for 15 minutes in the tin. Run a knife round the edge and turn out.
Decorate with strawberries. Dust sparsely with icing sugar.
According to the recipe, it can keep in a covered container in the fridge for up to 2 days. But mine was eaten a few hours after, with friends.
You can serve cream. I didn’t as I will take it to friends’ gathering. The cream won’t survive in the hot weather. It will be nicer with cream as it adds another texture to the crunchy, fruity soft cake. But without cream is nice and healthier. For sure, I will put more strawberries next time.