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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.


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


  • 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.


Historical Roots and Agricultural Traditions