Dive into the delightful world of our Peach, Amaretti, and Rum Sbriciolona, a unique and flavorful twist on the classic Italian crumbly cake. This dessert features a rich and buttery shortcrust pastry, filled with a luscious blend of ripe peaches, peach jam, crushed amaretti cookies, and a splash of rum. The combination of sweet peaches, the almond flavor of amaretti, and the warmth of rum creates a symphony of flavors that’s both comforting and indulgent.
Why You’ll Love This: If you enjoy fruity desserts with a hint of sophistication, this sbriciolona is a perfect choice. The crumbly and buttery texture of the crust, combined with the juicy and flavorful filling, makes every bite a delightful experience. The rum adds a subtle depth, enhancing the overall taste profile of the cake.
Perfect Occasion: This cake is ideal for a cozy family gathering, a special weekend treat, or as an impressive dessert for a dinner party. Its elegant and unique flavors make it a great choice for any occasion where you want to serve something a little different and exceptionally tasty.
Ingredients
For the Shortcrust Pastry:
- 150g butter
- 140g sugar
- 300g all-purpose flour (plus 30g for crumble)
- 1 whole egg
- 1 egg yolk
- 1/2 sachet baking powder
- 1 sachet vanilla sugar (optional)
For the Filling:
- 3 ripe peaches
- A scant tablespoon of sugar
- A shot of rum
- 200g peach jam
- Amaretti cookies, as needed
- Icing sugar for dusting
Instructions
- Preheat the oven to 170°C (338°F). Grease a pie or tart tin.
- To make the shortcrust pastry, cream butter and sugar together. Add the whole egg and yolk, then gradually mix in the flour, baking powder, and vanilla sugar if using.
- In a separate bowl, chop the peaches and mix them with sugar and rum.
- Roll out two-thirds of the pastry and line the bottom of the tin.
- Spread the peach jam over the pastry, then add the chopped peach mixture. Crumble amaretti cookies on top.
- Crumble the remaining pastry mixed with the extra 30g of flour over the filling.
- Bake for 40 minutes or until golden brown.
- Let cool and dust with icing sugar before serving.
Indulge in this Peach, Amaretti, and Rum Sbriciolona, a cake that brings together the sweetness of peaches, the crunch of amaretti, and the warmth of rum in a delightful harmony of flavors and textures.
