Lorella’s Ricotta and Amaretti Cake

Torta di Ricotta e Amaretti

Lorella, our children’s Italian babysitter, has quite a sweet tooth and periodically feels the irresistible urge to make a dessert, an urge we, of course, enthusiastically encourage. This is one of her particularly well-received creations. Amaretti cookies give this ricotta cake a distinctive flavor and texture. It is also quick and simple to prepare.

Preparation time: 25 minutes
Total time from start to finish: hours

Ingredients

For the Dough

  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus extra for greasing the cake pan
  • 2 cups all-purpose flour, plus extra for dusting the cake pan
  • cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 large egg

For the Filling

  • 1 ounce ( cup) unblanched almonds
  • cup granulated sugar
  • 7 ounces amaretti cookies
  • 10 ounces ( cups) whole-milk ricotta
  • 1 large egg
  • 1 tablespoon 10X confectioner’s sugar

Method

  1. Preheat the oven to 375° on the bake setting. Smear the sides and bottom of a 9-inch springform pan with butter. Add a little flour and shake it around until the butter is coated with flour. Tap out any excess flour.
  2. Cut the 8 tablespoons butter into 16 pieces and place it in a medium bowl. Add the 2 cups flour, sugar, baking powder, vanilla, and egg and mix thoroughly with your hands, rubbing the ingredients between your fingers, until the mixture is crumbly and homogeneous.
  3. Put the almonds and granulated sugar in a food processor and chop very fine. Transfer to a medium bowl. Coarsely crush the cookies into the bowl with your hands. Add the ricotta and egg. Use a wooden spoon to mix the ingredients very thoroughly.
  4. Use your fingers to crumble half of the dough into the springform pan. Pour the ricotta filling on top. Crumble the remaining half of the dough over the filling.
  5. Bake until the top turns golden brown, about 45 minutes. Remove from the oven and cool on a wire rack.
  6. Dust the top of the cake with the confectioner’s sugar. Serve at room temperature or chilled.

Note

The cake will keep 1 to 2 days in the refrigerator.

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