This apple amaretti cake is so simple but very delicious. It reminds me of autumn in Vicenza and my friend Rita who gave me this recipe. The dry Marsala and Amaretti provide it a special, unique flavor. You will need 30 minutes to prepare it plus 1 hour to cook. Here is the recipe:
- 2 lb 4 oz. (1 kg) golden delicious apples
- 4¼ oz. (120 grams) raw (demerara) sugar
- 2 eggs
- 1 cup/ 9 fl oz./ 250 ml thin (pouring) cream
- ½ fl oz. (20 ml) dry Marsala
- finely grated zest of 1 lemon
- 1 cup/5 ½ oz./150 grams’ all-purpose flour
- 3 teaspoons baking powder
- a pinch of salt
- 1 teaspoon vanilla extract
- 2 ¼ oz. (60 grams) crunchy amaretti
- Peel the apples and cut them into thin slices. Set aside around 20 slices for decoration. In a large bowl, lightly beat the eggs with the sugar. Add the Marsala, cream, vanilla extract, and lemon zest, then the flour, sifted with the baking powder and salt. Mix the apples into this batter.
- Preheat the oven to 180°C (350°F) and line a 22–24 cm (8½–9½ inch) round springform cake tin with baking paper.
- Finely grind the amaretti in a food processor or with a rolling pin. Cover the base of the tin with half of the ground amaretti. Mix the rest of the ground amaretti into the batter before pouring it into the tin.
- Arrange the reserved apple slices on top in a rosette pattern, pressing them gently onto the surface of the cake. Bake for 1 hour, or until golden. Serve warm or at room temperature.