INGREDIENTS for a small 8″ (18 cm) cake
4 oz. (120 gr.) amaretti
1 1/4 cups whole milk
2 eggs separated
1/3 cup (35 gr.) flour
2 T. (25 gr.) sugar
grated rind of one lemon
1/4 cup (50 ml) rum (or Marsala wine)
1 2/3 oz. (50 gr.) dark chocolate finely chopped
decoration
powdered sugar
2-3 whole amaretti cookies
chocolate sugar paste if desired
PROCEDURE
1. Whirl the amaretti in a food processor to a granulated consistency.
2. Separate the eggs and whip the whites. Set aside.
3 In another bowl beat the yolks and sugar until fluffy and lemon coloured.
4. Gently mix in the rum, the milk, sifted flour, the pulverised amaretti and chopped chocolate.
5. Lastly fold in the lemon rind and whipped egg whites with an “over-under” motion.
6. Pour the batter into a buttered and wax paper lined small 8″ cake pan with removable rim.
7. Bake in a 350degF (160deg C) preheated oven for about 50 minutes. When done, turn off the heat and leave the cake in the oven an additional 30 minutes with the oven door slightly ajar.
8. Remove from the oven and let cake cool at least 2-3 hrs. Remove rim and place cake on a plate.
9. If desired roll out a strip of chocolate paste to cover the sides. Decorate top with a dusting of powdered sugar and a chocolate paste rose or two. Top with a couple of whole amaretti.
NOTE: This Magic Amaretti Cake is a typical cake from Spoleto that has medieval origins. In Italian it’s called la “Crescionda”.