Nut-Free Torta agli Amaretti
Indulge in the delicate flavors of a *Nut-Free Torta agli Amaretti*, a delightful twist on the classic Italian dessert that's perfect for those with nut allergies. This airy and tender cake captures the essence of amaretti cookies—transformed here into a nut-free version—offering the signature almond-like flavor without the nuts. Easy to make with pantry staples like all-purpose flour, butter, and eggs, this recipe comes together in just an hour, making it a wonderful treat for any occasion. Each bite features a harmonious blend of sweetness, a touch of vanilla, and a soft crumbly texture, all topped with a light dusting of powdered sugar for a beautiful finish. Whether enjoyed with a cup of coffee or as an elegant dessert, this nut-free amaretti cake is sure to impress your family and friends! Perfect for anyone searching for nut-free baking ideas or Italian-inspired desserts, this recipe is a must-try for both its simplicity and charm.
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Ingredients
- 200 grams Nut-free amaretti cookies
- 150 grams All-purpose flour
- 150 grams Granulated sugar
- 120 grams Unsalted butter
- 3 large Eggs
- 100 milliliters Milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch (23cm) round cake pan. Line the bottom with parchment paper for easier removal.
Step 2
Crush the nut-free amaretti cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Step 3
In a medium bowl, whisk together the all-purpose flour, baking powder, and crushed nut-free amaretti cookies. Set aside.
Step 4
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes using an electric mixer.
Step 5
Add the eggs to the butter mixture one at a time, beating well after each addition. Then stir in the vanilla extract.
Step 6
Gradually incorporate the dry mixture into the wet mixture, alternating with the milk. Begin and end with the dry mixture to ensure a smooth batter.
Step 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and allow it to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Step 10
Once cooled, dust the top with powdered sugar before serving.
Nutrition Facts
| Serving size | 896.9 grams (896.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3236 |
| Total Fat 140.80g | 181% |
| Saturated Fat 71.20g | 356% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 833mg | 278% |
| Sodium 822mg | 36% |
| Total Carbohydrate 438.10g | 159% |
| Dietary Fiber 9.10g | 33% |
| Total Sugars 291.10g | |
| Protein 48.60g | 97% |
| Vitamin D 168IU | 842% |
| Calcium 310mg | 24% |
| Iron 11mg | 59% |
| Potassium 664mg | 14% |
Source of Calories