This Italian lemon ricotta amaretti budino cake is a showstopper, blending the lightness of a pudding with the richness of a cake. To make this festive dessert, you’ll need a Bundt pan, as it’s typically served at Christmas or other holidays. And who better to share the recipe than Nonna herself, known for her handmade pasta and authentic Italian desserts? This cake is made with ricotta cheese, amaretti cookies, eggs, sugar, rum (or substitute with amaretto or brandy), lemon, breadcrumbs, and shortening – used only to grease the pan. The result is a moist, soft cake that’s even better the next day. You might also enjoy other sweet treats like mascarpone stuffed strawberries, funfetti cakes, gingerbread baked oatmeal bars, or strawberry shortcake.
How to Make This Italian Ricotta Dessert
The simplicity of Italian lemon ricotta amaretti budino cake is misleadingly straightforward. To begin, combine eggs with sugar and ricotta in a harmonious union. A crucial step follows: grind cookies to a fine crumb and incorporate them into the mixture. Next, add a burst of citrus freshness from the lemon zest, followed by a splash of rum for depth. The batter’s texture is then enriched with breadcrumbs. Transfer this creamy concoction into a well-greased Bundt pan and allow it to bake for an hour. As a finishing touch, sprinkle icing sugar over the cake before serving, revealing the delightful culmination of your efforts.
What Does Budino Mean?
In Italy, Budino is a beloved dessert that has gained popularity among both kids and adults. This rich and creamy pudding-like cake comes in vanilla and chocolate flavors, making it an excellent choice for parties and special occasions. While children will surely enjoy this treat, adults can appreciate the unique twist it brings to traditional Italian desserts like lemon cake. One note: when serving Budino to kids, consider omitting the rum for a family-friendly experience.
This sweet delight has a fascinating history, rooted in ancient traditions. The name ‘Budino’ may evoke images of bland or unexciting puddings, but the reality is far more captivating. This dessert’s roots date back centuries, with its original incarnation featuring savory ‘puddings’ sold at delicatessens.
These early Budino recipes would have resembled medieval sausages – a far cry from the modern versions we know today! To thicken these mixtures, cooks historically relied on cornstarch, although flour or gelatine were also used before the 1600s. With its unique history and adaptable flavor profile, Budino is an excellent addition to any holiday gathering.
What is Ricotta Cheese?
Ricotta, a key player in the Italian lemon ricotta amaretti cake recipe, is a soft white cheese derived from whey, the by-product of cheese-making. Its name, Ricotta, literally translates to ‘re-cooked’, reflecting its production process. This versatile ingredient plays a starring role in both sweet and savory recipes, appearing in dishes such as pancakes, gelato, pasta sauces, lasagna, cakes, and many more. Its creamy texture and mild flavor make it an ideal addition to the Italian lemon ricotta amaretti budino cake.
A Word About Eggs
When it comes to this egg-rich recipe, it’s essential to use high-quality eggs. In my area, many farms sell fresh eggs directly, so my refrigerator is always stocked with a box. If you can’t source your eggs from the farm, I recommend opting for free-range, good-quality eggs, as they make a significant difference in this cake with ricotta cheese.This Italian lemon ricotta amaretti budino cake is a true showstopper and perfect for serving during holidays like Christmas. It’s not only incredibly delicious but also evokes special memories of my Nonna. With its unique combination of amaretti cookies and ricotta cheese, it’s no wonder this cake has become a favorite among many.If you’re looking for more holiday treats to enjoy, you might also appreciate Amaretti Cookies, First Watch Inspired Lemon Ricotta Pancakes, or Italian Pignoli Cookies.
Italian Lemon Ricotta Amaretti Budino Cake Recipe
Lemon Ricotta Amaretti Budino
I’m utterly smitten with this Italian lemon ricotta amaretti budino cake. This unique dessert deftly blends the textures of a cake and pudding, making it an absolute delight. To create this show-stopper, you’ll need a trusty Bundt pan – perfect for serving at festive gatherings like Christmas or other special occasions. With only 15 minutes of prep time and a total cooking time of just over an hour, this recipe is surprisingly easy to whip up. In the end, you’ll be rewarded with 16 generous servings that are sure to impress your loved ones.
Instructions
Preheat your oven to 375 degrees Fahrenheit. In a bowl, whisk together eggs, ricotta cheese, and granulated sugar until well combined. Next, grind cookies in a food processor or use a rolling pin to crush them into coarse crumbs. Add the cookie crumbs to the ricotta mixture and mix until they’re evenly distributed. Stir in rum and lemon zest for an added depth of flavor. Finally, fold in breadcrumbs to complete the mixture. To prepare your bundt pan, generously grease it with shortening, then sprinkle a thin layer of breadcrumbs over the top. Carefully pour the ricotta mixture into the pan, making sure not to disturb the breadcrumb coating. Bake for 60 minutes, or until cooked through. Allow the cake to cool completely before removing it from the bundt pan and dusting with a light touch of powdered sugar.