Ristorante Lucia Hazelnut Amaretto Cake

6 eggs, separated

3/4 c. sugar

1/3 c. flour

1/2 lb. (2 sticks) butter, softened

2 T. white rum

2 T. milk

1 package (16 grams) Pane degli Angeli alla vaniglia yeast (available at import stores)

3/4 c. finely chopped hazelnuts

3/4 c. (about 10 small) crushed amaretto cookies

Preheat oven to 350 degrees. Butter and flour an 8-inch springform pan.

In a mixer, beat egg whites to a soft peak. Refrigerate.

In a mixer, beat egg yolks, then add sugar. Beat until mixture forms ribbons when beaters are lifted. With the mixer running, slowly add the flour, softened butter, rum, milk, Pane degli Angeli, hazelnuts and crushed amaretto cookies. Turn off the mixer, then fold in the egg whites.

Pour cake mixture into prepared pan. Bake in preheated oven for 45-55 minutes, until top is lightly browned and a toothpick inserted in the middle of the cake comes out clean. Cool slightly and unmold. Makes 8-10 servings.


Ristorante Lucia. 415 Hanover St., Boston (North End)