Coffee and Amaretto Cake


Today has been a sugar-filled day, starting with custard doughnuts and buttermilk pancakes at Maltby Street (more about that soon!) and finishing with a cake I baked for the Lavazza Coffee Set Match challenge.


Using this recipe (in Italian only), I have made a Coffee and Amaretto Cake. It’s perfect to have for breakfast, of course with a good coffee on the side.

I am a big fan of “amaretti”: these almond flavoured macaroons are traditional to the city of Saronno in the north of Italy, and often use them as ingredient for desserts.


This recipe was very easy to make and can be adapted to your taste, for example replacing the amaretti with chocolate biscuits.


  • 3 eggs
  • 150g butter
  • 150g white sugar
  • 300g plain flour
  • 180ml milk
  • 3/4 lievito Pane degli Angeli (equals to 12g baking powder)
  • 100g amaretti biscuits
  • 100ml freshly brewed coffee
  • icing sugar to decorate



In a bowl, mix the eggs and the sugar, beating them with an electric whisk. Melt the butter and keep it on the side to cool down.

In a separate bowl, mix the flour with the baking powder. Then add the milk, the egg/sugar mixture and the melted butter. Whisk until you have removed all the lumps.

Pre-heat the oven to 160 °C. Grease a cake pan and pour half of the cake batter. Dip the amaretti in the coffee and line them over the cake.


Pour the rest of the batter over the biscuits. Bake for 30 minutes.

Decorate the cake with icing sugar.

Coffee-Amaretto-Cake-5 Coffee-Amaretto-Cake-6

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