{"id":45722,"date":"2026-10-10T17:52:19","date_gmt":"2026-10-10T15:52:19","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=45722"},"modified":"2026-10-11T16:35:10","modified_gmt":"2026-10-11T14:35:10","slug":"amaretti-cake-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/amaretti-cake-recipe\/","title":{"rendered":"Peach and chocolate amaretti cake recipe"},"content":{"rendered":"

It feels a bit strange to welcome fall into the kitchen with a recipe that tastes so much like summer, like this amaretti cake with peaches and chocolate.<\/p>\n

It\u2019s all because of this summer, which began in May and still doesn\u2019t seem ready to end, even though the calendar says otherwise.<\/p>\n

Finally, temperatures are dropping a bit, giving us days that are still mild but less summery. So, taking advantage of the last of the summer harvest, even though I\u2019ve never before found local peaches this late in the season, especially in October, it\u2019s the perfect chance to turn the oven back on without making the house sweltering.<\/p>\n

So, here is a recipe for a home-style amaretti cake.<\/p>\n

It\u2019s one of those recipes where all the ingredients go into the same bowl; all you need is a spoon, though if you have an electric mixer, even better; and finally, they go into the oven, where they blend together, filling the air with a lovely aroma and creating a delicious, slightly old-fashioned flavor.<\/p>\n

 <\/p>\n

\"Peach<\/p>\n

Peach and chocolate amaretti cake<\/h4>\n

This is an easy recipe and, above all, a versatile one because you can substitute the fruit to adapt the recipe to each season.<\/p>\n

It has a slightly old-fashioned amaretti flavor. You\u2019ll need to crumble the amaretti by hand into the egg and sugar mixture (I use brown sugar, but granulated works too), just before adding the flour mixed with baking powder all at once.<\/p>\n

You can use 00 flour (all-purpose flour) or even spelt flour (when I have it on hand, I use the latter).<\/p>\n

This amaretti cake is moist and soft but not overly leavened; the yeast amount is just right to make it airy inside and light on the palate.<\/p>\n

As I told you before, the cake is versatile, and you can make it even after peach season ends. For variations, I recommend using peaches in syrup, be sure to drain them well, if you\u2019d like to keep that flavor; or replace the peach in the recipe with one apple, or two if they\u2019re small.<\/p>\n

The fruit, cut into thin slices, should be arranged on the bottom of the pan since it is an upside-down cake. Fold any remaining fruit pieces into the batter right before baking.<\/p>\n

This isn\u2019t a cake for parties or special occasions. It\u2019s more of a cozy family treat, perfect for breakfast or an everyday snack. For me, since I rarely eat sweets during the day, it\u2019s perfect for after dinner.<\/p>\n

Amaretti cookies<\/strong><\/h5>\n

These cookies remind me of Italian grandmothers.
\nI don\u2019t know if that\u2019s a good reason to keep a box of them in the pantry, but I grew up with a grandmother who always had them on hand and used them often, and today they\u2019re a staple in my kitchen, too.<\/p>\n

Here are three recipes, two sweet and one savory, where amaretti really make a difference!<\/p>\n