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Archive for summer dessert

Lemon Glazed Ginger Cake

Monday, April 17th, 2017
Lemon Glazed Ginger Cake, ginger cake, cake, summer cake

We literally can’t stop eating this, so you know you’ve got to try our Lemon Glazed Ginger Cake!

You’re sitting down to have a nice cup of tea (or coffee!), and it hits you. You need something to eat alongside it. This Lemon Glazed Ginger Cake is the not only the perfect complement to your steaming mug, it’s also a delicious breakfast and mid afternoon snack. Don’t let the long name fool you either, we’ve managed to put together an easy, yummy recipe you can throw together anytime!

And the taste is something you have to try to believe! Lemons have that perfect attention grabbing taste that’s just sour enough. And ginger? Well, it’s known for adding intense, spicy flavor to both sweet and savory dishes. Putting these together adds a new depth to the lemons and the entire cake. The holes poked into the cake after baking allows the sweet syrup to ooze into every layer, making for a moist, delicious cake. Nothing dry about this creation!

So why not make it your next lazy Sunday and enjoy all week long? Watch our video and check out the recipe!


    Lemon syrup, lemon glazed ginger cake, ginger cake, lemon cake, summer cake

    Delicious in coffee, tea, and obviously cake, there’s a ton of uses for our sweet and sour Lemon Syrup!

    • 1 stick + 3 tbsp butter
    • ¾ cup sugar
    • ¾ cup water
    • 2 tbsp Amoretti® Lemon Syrup
    • ¾ cup light corn syrup
    • ½ lemon of lemon zest
    • 2 cup all-purpose flour
    • 1½ tsp baking powder
    • 1¾ tsp ginger
    • 1½ tsp cinnamon
    • ¼ tsp salt
    • 2 eggs
    • 1 tsp soda
    • ⅓ cup cooled black or red tea
    • 1 lemon of juice
    • ½ lemon of lemon zest
    • 1 tbsp water
    • ¼ cup baker’s sugar


    1. CAKE: In a saucepan combine the butter, sugar, water, lemon syrup, light corn syrup, and half of a lemon’s worth of lemon zest.
    2. Bring to a boil.
    3. Remove from the heat, transfer to another bowl, and let cool for 20-25 minutes, whisking occasionally so the butter stays incorporated.
    4. Sift the dry ingredients and set them aside.
    5. Lightly spray and line an 8-inch square pan with parchment paper. Lightly spray the paper.
    6. Once the syrup has cooled, whisk the eggs in a mixer.
    7. Add the cooled syrup and tea.
    8. Add dry ingredients and mix, scraping the bowl a couple of times.
    9. The mix is runny. Make sure all the dry ingredients are mixed in.
    10. Bake at 350 °F degrees for 45-60 minutes.
    11. GLAZE: Combine all ingredients and whisk to fully incorporate.
    12. Once the cake is cooked, use a small stick to poke holes all around the cake.
    13. Immediately and slowly, pour the glaze over the hot cake and smooth with a small off-set spatula. This pushes some of the glaze down into the cake.
    14. Let it cool on a rack before wrapping and chilling overnight.

      • Make the topping just before the cake is done.
      • This cake is served warm, with whipped cream or crème Fraiche, or cold the next day.
      • It makes a great breakfast bread with morning coffee or tea!

Deep Dish Peach Cobbler

Friday, September 23rd, 2016
Deep Dish Peach Cobbler

Keep summer vibes going with this delicious cobbler recipe!


    Deep Dish Peach Cobbler

    Amoretti ingredients make your desserts incredibly delicious!

    • 2 tbsp Amoretti® Blanched Almond Flour
    • 2 tbsp Amoretti® Pecan Flour
    • ¼ cup sugar
    • ⅓ cup cornmeal
    • ¾ cup all purpose flour
    • ¼ tsp salt
    • 1 tsp baking powder
    • 5 tbsp butter, cold and cubed
    • ⅓ cup + 1 tbsp cream, cold (to brush topping)
    • ⅓ cup buttermilk, cold
    • 3 tbsp Turbinado sugar (for dusting topping)


    1. Combine sliced peaches with brown sugar, stirring until the sugar is mixed completely with the peaches, and let sit for 15 min.
    2. Drain in a colander, reserve juices.
    3. Combine cornstarch and cinnamon. Add the reserved juices, lemon juice, and Peach Artisan. Whisk to thoroughly combine. Add drained peaches and toss.
    4. Pour into a 7½” deep pie dish. Let sit while you make the topping.
    5. Topping: Combine all dry ingredients and mix with whisk.
    6. Add cold, cubed butter and mix until pieces of butter are pea-sized.
    7. Add ⅓ cup cold cream and buttermilk and mix just to combine.
    8. Using an ice cream scoop, drop scoops of the dough onto peaches in pie dish.
    9. Brush with cream and dust with Turbinado sugar.
    10. Bake at 375°F for 35 – 40 minutes, until the top is browned and peaches are bubbling.