My Italian-inspired Ricotta and Amaretti Cake is a cross between a cheese cake and a sponge pudding and has quite a dense texture. It provides a seasonal alternative to the traditional Christmas pudding, which my daughters are not keen on it.
- 50g/2oz softened butter
- 1x250g/10oz tub ricotta
- 150g/6oz soft brown sugar
- 3 medium eggs
- 150g/6oz self-raising flour
- 100g/4oz ground almonds
- 200g/8oz amaretti biscuits, roughly broken (from Suma)
- 100g/4oz good quality chocolate (I used Montezumas Dark Chocolate, Bean Machine, from Suma), chopped into chunks
- 2 tbsp very strong, cold coffee (2 tsp coffee granules to 2 tbsp. boiling water)
Grease and line a loose-bottomed 20cm round cake tin.
Put the butter, ricotta, sugar and eggs into a large bowl. Whisk for 5 minutes until thick, smooth and creamy. Then gently stir the coffee, flour and ground almonds.
Fold in most of the chocolate and biscuit pieces, but retain and handful of each.
Pour the cake mixture into the lined tin. Scatter with the remaining biscuits and chocolate and press lightly into the cake mixture.
Bake for around 45 minutes or until golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, before turning out.
Dust with cocoa powder or icing sugar before serving.
Serve warm with cream, ice cream or custard.
Top tips: Swap the coffee for 2 tbsp of Tia Maria or Amaretto liqueur. For a more traditional Christmas flavour, omit the chocolate and add the equivalent weight of dried fruit, pre-soaked in the liqueur.
Gluten free option: Check that your amaretti biscuits are GF. Swap the flour for GF flour and add some GF baking powder if needed.
Integrity Statement As a member of the Suma Blogger's Network, I will receive a selection of complimentary products from Suma every two months, to use in recipe development, and will blog an original recipe for the Network.