Ricotta and Amaretti Cake

A flavourful, super soft cake with ricotta and amaretto. Perfect to serve with your afternoon tea!

Per la ricetta in ITALIANO, clicca QUI!

Weekend-dessert is back with this easy, fluffy and flavourful cake! The ricotta in the batter will really help make this cake extra soft, while the crushed amaretto cookies will add that extra kick of fragrance.

Give it a try!


  • 200 g type 1 flour + more to dust the pan
  • 250 g fresh ricotta cheese
  • 130 g sugar
  • 100 ml vegetable oil + more for the pan
  • 2 eggs
  • 50 g almond flour
  • 40 g amaretti cookies + a few more for decoration
  • 10 g baking powder
  • a pinch of salt

In a large bowl whisk eggs and sugar until light in color. While still mixing, slowly pour in the oil and next the ricotta cheese (discharge any water collecting on top or bottom of the ricotta).

Sift in flour and baking powder

Last add in the almond flour and crashed amaretti cookies

Oil and dust with flour a baking pan, pour in the cake batter and cook in pre-heated oven at 180C for about 30 to 40 min or until a tooth stick inserted in the centre comes our clean.

Let it cool down completely on a wire rack

then dust the top with some powdered sugar and a few amaretti

Slice it up

Store it under a glass bowl for up to 5 days

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.