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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.

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.

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