Cartasio Amaro in an Innovative Recipe: Almond and Cocoa Cake – A Touch of Sicily in Every Dish

Cartasio, with its bold and decisive character, is not just a Sicilian amaro, but a culinary experience in itself. Its robust and enveloping notes add depth and complexity to a variety of sweet dishes, transforming every bite into an unforgettable experience.

Cartasio Almond and Cocoa Cake:

From the “A Touch of Sicily in Every Dish” column, here is a delicious recipe that highlights the distinctive taste of Cartasio amaro.

• A bold interpretation of a classic dessert, the Cartasio almond and cocoa cake combines the richness of cocoa with the sweetness of almonds, adding an aromatic touch that elevates the overall flavor profile.

Ingredients:

For the Dough:

• 3 Eggs
• 200 g Sugar
• 150 g All-Purpose Flour
• 100 g Almond Flour
• 50 g Bittersweet Cocoa Powder
• 1 Sachet Baking Powder
• 100 ml Milk
• 50 ml Vegetable Oil
• 50 ml Cartasio

For the Glaze:

• 4 tablespoons Powdered Sugar
• 1 tablespoon Bittersweet Cocoa Powder
• 3 tablespoons Cartasio

Preparation:

• In a bowl, cream together the eggs and sugar until light and fluffy.
• Add the flour, baking powder, milk, and vegetable oil.
• Continue mixing the batter, adding the almond flour, cocoa powder, and finally the Cartasio.

• Preparing the Glaze:
  • Mix together the powdered sugar, cocoa powder, and Cartasio.
• Assembling the Cake:
  • Pour the batter into a previously greased and floured pan.
  • Bake in a preheated oven at 180°C for about 30 minutes.
  • Remove the cake from the oven and let it cool.
  • Once cooled, unmold the cake and decorate it with the Cartasio glaze.

Let your imagination run wild and try using Jacli liqueurs in your recipes!

A touch of Sicily in every dish.