Italian Amaretti Budino Cake
This unique bundt-style cake combines creamy ricotta with crunchy amaretti cookies for an old-school Italian dessert. Lemon zest and rum give it a bold flavor. A dusting of powdered sugar finishes it beautifully.
Servings: 16
Equipment
- Food Processor Optional
- Microplane or Citrus Zester
Ingredients
- 6 eggs
- 16 Ounces ricotta
- 1 Cup granulated sugar
- 1 Cup rum
- 1 lemon zest only
- 14 Ounces amaretti cookies
- 1 Cup breadcrumbs
- 1 Tablespoon shortening to grease pan
- ¼ Cup icing sugar for sprinkling
Instructions
- Heat the oven to 375°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 it too fine, it should look coarse. Mix to incorporate.
- Add rum and lemon zest. Mix to combine. Add breadcrumbs and mix again.
- Prepare a bundt pan with a generous coating of shortening. Then add a sprinkling of breadcrumbs over the shortening to coat. Pour ricotta mixture in the pan carefully.
- Bake for 60 minutes.
- Cool completely and remove from bundt pan.
- Sprinkle with a touch of icing sugar and serve.
Notes
Don’t overprocess cookies: A coarse texture is best for a proper crumb.
Grease the pan well: Use shortening and breadcrumbs for easy release.
Let it cool completely: Removing too early can cause breakage.
Use fresh ricotta: For best flavor and creaminess.
Grease the pan well: Use shortening and breadcrumbs for easy release.
Let it cool completely: Removing too early can cause breakage.
Use fresh ricotta: For best flavor and creaminess.
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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