LA MANDORLATA

Almond lovers, this one is for you. “La Mandorlata” is a crumbly cake with a soft, fragrant filling made of ricotta, amaretti and almonds – simple to assemble, but it tastes like something you’d get in a little pasticceria. 🤍🌰

Perfect with coffee, tea, or as a dessert with a light dusting of icing sugar on top!

For the Italian recipe, click here.

InstaRecipe

Ingredients

For the cake:

  • 300 g flour
  • 100 g softened butter
  • 1 egg
  • 1 sachet vanilla baking powder
  • 150 g sugar
  • Icing sugar, to finish

For the filling:

  • 200 g amaretti biscuits
  • 60 g almonds
  • 1 egg
  • 250 g ricotta
  • 100 g sugar

Procedure

  1. In a food processor, add all the ingredients for the cake and pulse until you get a sandy, crumbly mixture. Transfer it to a bowl.
  2. Using the same mixer, chop the almonds and amaretti separately until finely ground.
  3. In another bowl, combine the ricotta, sugar, egg, and the chopped almonds and amaretti. Mix until you have a smooth filling.
  4. Butter a cake tin (about 22–24 cm round, here I used a hearth spaced one). Add half of the crumbly cake mixture to the tin and spread it out evenly to form the base.
  5. Pour the ricotta–amaretti filling over the base and spread it evenly.
  6. Cover the filling with the remaining crumbly dough, distributing it over the surface without pressing too hard.
  7. Bake in a preheated oven at 180°C for about 30 minutes, or until the top is lightly golden.
  8. Let it cool and dust generously with icing sugar before serving.

Lovely at room temperature, even better the next day when the flavours settle. 🤎

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