Apple amaretti cake
Torta di mele e amaretti
A search on “apple and amaretti” results in 36.600 hits. Enough to indicate the extreme popularity of this combo. In my opinion this apple amaretti cake ranges among the best.
For centuries Italians have made crunchy macaroons based on egg whites, sugar and ground almonds or nuts, and used them in biscuit cakes and fruit trifle. For even though the name derives from the Italian word ‘amaro’, the biscuits are less bitter than sweet. For this reason you may want to adjust the sugar. The most famous commercial amaretto biscuits are from Saronno half way between Milan and Como in Lombardy.
Mix butter and sugar with an electric mixer until light and fluffy.
Add one egg at a time.
Sift baking powder into the flour and mix it with the batter alternating with milk.
Add grated zest of one lemon.
Peel and core the apples and cut them in bits.
Fold the apple bits into the batter.
Crush the amaretti.
Line a springform pan with parchment paper.
Spread half the amaretti crumbs over the bottom of the pan.
Cover with apple batter.
Sprinkle the rest of the amaretti on top.
Bake the apple amaertti cake in the oven at 160 C/ 320 F for 45 minutes.
Serve apple amaretti cake hot or cold with a nice custard.
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120 g butter
120 g sugar
120 g flour
2 tsp baking powder
120 ml milk
100 g amaretti di Saronno (Other brands can be used instead).