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Venetian Amaretto Zuccotto Cake

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Submitted by: Vaziri

 

This classic Italian dessert recipe will give you a great taste of old Italy.
 

Ingredients

  • Non stick baking spray
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup almond paste
  • 2 1/4 cups cake flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1/4 cup amaretto liquor
  • 3/4 cup whole milk
  • 4 large egg whites, at room temperature
  • 1/3 cup slivered almonds, toasted
  • 1/2 cup maraschino cherries, drained and quartered
  • 1/2 cup semisweet chocolate mini chips
  • Sweetened whipped cream, as accompaniment

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Method

Preheat oven to 350 degrees. Prepare a bundt pan by spraying with nonstick spray. Place sugar, butter, and almond paste in a large mixing bowl, and beat on high for 2 minutes. Sift flour, baking powder, and salt. Turn speed to low and add flour mixture to combine. Add amaretto, then milk, and beat on high for 2 minutes scraping bowl occasionally. Add egg whites and beat on high for 3 more minutes. Remove bowl from mixer, and fold in almonds, cherries, and chocolate mini chips. Pour into prepared pan and bake for 1 hour, or until skewer comes out clean. Cool cake before removing from pan. Serve with sweetened whipped cream.

 

Notes: The Italian word "zucca" means pumpkin. Traditionally, a zuccotto dessert is a chocolate filled sponge cake, with almonds and cherries that is assembled in a special mold. This cake embodies the flavors and shape of that traditional dessert, yet is easily baked in a bundt pan. My Italian grandparents would say, "Molto Buono".

 

Number of Servings: 12

 

Submitted by: Vaziri ()

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