RICOTTA & AMARETTI CRUMBLE CAKE

A nostalgic Italian dessert with almond, ricotta, and brown sugar

This Ricotta & Amaretti Crumble Cake is a true taste of home — soft inside, delicately crunchy on top, and filled with that unmistakable almond aroma Italians love.

The creamy ricotta filling blends perfectly with the crushed amaretti cookies, creating a rustic, melt-in-your-mouth cake that’s both simple and deeply flavorful.

It’s the kind of dessert Nonna would proudly serve on a Sunday afternoon with espresso and smiles all around.

DOWNLOAD PDF OF RICOTTA AMARETTI CRUMBLE CAKE RECIPE HERE:

RicottaAmarettiCrumble

Servings: 10

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

(For an 8–9-inch springform pan)

For the crust

• 2 ½ cups (320 g) all-purpose flour

• ⅔ cup (140 g) raw brown sugar (such as turbinado or demerara)

• ½ cup (1 stick / 120 g) unsalted butter, softened

• 2 tsp baking powder

• ⅓ tsp salt

• 1 large egg

• 1 tsp vanilla extract

For the filling

• 1 cup (250 g) ricotta cheese (preferably part sheep’s milk or whole-milk ricotta)

• ½ cup (100 g) raw brown sugar

• ½ cup (50 g) almond flour

• 3.5 oz (100 g) amaretti cookies (about 20 small cookies), crushed

• 1 large egg

• ¼ tsp almond extract (or to taste)

Instructions

Prepare the crust

1. In a large bowl, cream together the softened butter, brown sugar, and vanilla until slightly fluffy.

2. Add the egg and mix well to combine. Stir in the salt.

3. In another bowl, sift together the flour and baking powder, then add to the wet mixture.

4. Mix until a dough forms. Divide it into two portions.

5. Use one portion to line the bottom and sides of your greased springform pan.

6. Add 1–2 tablespoons of flour to the remaining dough and mix it with your fingers to create a crumbly texture — this will be your topping.

Prepare the filling

1. In a mixing bowl, combine the brown sugar, almond flour, and almond extract.

2. Add the egg and mix until smooth.

3. Crush the amaretti cookies and fold them into the mixture.

4. Finally, add the ricotta and stir until evenly blended.

Assemble the cake

1. Pour the filling into the prepared crust and smooth the surface.

2. Sprinkle the crumbly dough evenly over the top to cover completely.

3. Bake in a preheated 350°F (180°C) oven (conventional, not fan) for about 40 minutes, or until golden brown.

4. Let the cake cool completely before removing from the pan and serving.

Tips & Tricks

• Drain the ricotta in a fine sieve for 30 minutes if it’s too moist.

• Add a splash of Amaretto liqueur for a deeper almond flavor.

• This cake tastes even better the next day — store it at room temperature for up to 2 days or in the fridge for 4–5 days.

Nutritional Facts

(Per serving, 1 of 10 slices)

RICOTTA & AMARETTI CRUMBLE CAKE

This Ricotta & Amaretti Crumble Cake is a true taste of home — soft inside, delicately crunchy on top, and filled with that unmistakable almond aroma Italians love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Italian Cakes

Cuisine Italian

Servings 10

Notes

Ingredients

(For an 8–9-inch springform pan)

For the crust

• 2 ½ cups (320 g) all-purpose flour
• ⅔ cup (140 g) raw brown sugar (such as turbinado or demerara)
• ½ cup (1 stick / 120 g) unsalted butter, softened
• 2 tsp baking powder
• ⅓ tsp salt
• 1 large egg
• 1 tsp vanilla extract

For the filling

• 1 cup (250 g) ricotta cheese (preferably part sheep’s milk or whole-milk ricotta)
• ½ cup (100 g) raw brown sugar
• ½ cup (50 g) almond flour
• 3.5 oz (100 g) amaretti cookies (about 20 small cookies), crushed
• 1 large egg
• ¼ tsp almond extract (or to taste)

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Instructions

Prepare the crust

1. In a large bowl, cream together the softened butter, brown sugar, and vanilla until slightly fluffy.
2. Add the egg and mix well to combine. Stir in the salt.
3. In another bowl, sift together the flour and baking powder, then add to the wet mixture.
4. Mix until a dough forms. Divide it into two portions.
5. Use one portion to line the bottom and sides of your greased springform pan.
6. Add 1–2 tablespoons of flour to the remaining dough and mix it with your fingers to create a crumbly texture — this will be your topping.

Prepare the filling

1. In a mixing bowl, combine the brown sugar, almond flour, and almond extract.
2. Add the egg and mix until smooth.
3. Crush the amaretti cookies and fold them into the mixture.
4. Finally, add the ricotta and stir until evenly blended.

Assemble the cake

1. Pour the filling into the prepared crust and smooth the surface.
2. Sprinkle the crumbly dough evenly over the top to cover completely.
3. Bake in a preheated 350°F (180°C) oven (conventional, not fan) for about 40 minutes, or until golden brown.
4. Let the cake cool completely before removing from the pan and serving.

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