Torta di Zucca e Amaretti

Torta di zucca e amaretti

Squash and amaretti cake

3/4 cup (100 g) all-purpose flour

3/4 cup packed (100 g) almond meal

3 oz (100 g) amaretti, crushed like flour

1 tablespoon baking powder

12 oz butternut squash or sugar butternut squash, diced

1/2 cup (120 ml) mild-flavored (buttery) extra-virgin olive oil

Zest of one orange, finely grated

1/3 cup fresh orange juice

2 tablespoons amaretto liqueur

4 large eggs, separated

1/2 cups (100 g) plus 2 tablespoons sugar

10 amaretti cookies for topping the cake

Preheat the oven to 350°F (177°C) with a rack in the center of the oven. Butter the bottom and sides of a 9-inch springform cake pan.

Place the cubed squash, the oil and orange juice in a blender and puree until only small pieces of squash are visible.  Do not puree until smooth.  Set the blender jar aside.

Stir together the flour, almond meal, crushed amaretti cookies and baking powder in a bowl.

In another bowl, whisk together the egg yolks and 1/2 cup of the sugar until thick. Whisk in the squash puree.  Use the amaretto liqueur to rinse the blender bowl and add it to the mixture. Stir in the flour mixture just until it is combined.

In a clean bowl with clean beaters, beat the egg whites and salt in a stand mixer with the whisk attachment at high speed until soft peaks form. Gradually add the remaining two tablespoons of the granulated sugar and continue beating until nearly firm peaks form, slightly curling over when you lift the beater. 

Use a large spatula to gently fold the egg whites into the batter. Spread the batter evenly in the prepared pan. Sprinkle the crushed amaretti all over the cake batter.

Bake until the top of the cake begins to turn golden and is firm to the touch, about 40 to 45 minutes. A toothpick inserted into the cake should come out clean.

Cool the cake completely in the pan, then remove pan sides and transfer the cake to a platter. To serve, cut the cake in slices using a thin, sharp knife or serrated knife. Store leftovers at room temperature, well wrapped, for up to 2 days, or freeze for up to one month. Serves 12

Copyright 2019, Rosetta Costantino. All rights reserved.