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Italian lemon ricotta amaretti budino cake on a plate.
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5 from 6 votes

Lemon Ricotta Amaretti Budino

I love this Italian lemon ricotta amaretti budino cake! This Italian ricotta dessert falls somewhere between a cake and a pudding. You need a Bundt pan to make this lemon ricotta amaretti cake which is often served at Christmas or other holidays.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Sweets
Cuisine: Italian
Keyword: cake, pudding
Servings: 16
Author: Bella Bucchiotti

Ingredients

  • 6 eggs
  • 1 Container ricotta cheese 500g or 16 Ounces
  • 1 Cup granulated sugar
  • 1 Cup rum
  • 1 lemon zest only
  • 2 Packages Amaretti cookies 400g or 14 Ounces total
  • 1 Cup bread crumbs
  • 1 Tablespoon Shortening to prepare pan
  • 1/4 Cup Icing sugar for sprinkling

Instructions

  • Heat the oven to 375 degrees F.
  • In a bowl, mix eggs, ricotta and sugar together to combine.
  • Grind cookies in food processor or by hand with a rolling pin and then add to the ricotta mixture. Don't make do too fine, it should look coarse. Mix to incorporate.
  • Add rum and lemon zest. Mix to combine. Add bread crumbs and mix again.
  • Prepare a bundt pan with a generous coating of shortening. Then add a sprinkling of bread crumbs over the shortening to coat. Pour ricotta mixture in the pan carefully.
  • Cook for 60 minutes.
  • Cool completely and remove from bundt pan. Sprinkle with a touch of icing sugar.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 104mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg

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