Serves 6 to 8
4 large eggs
5 tablespoons sugar
2 heaping tablespoons flour
2 tablespoons cocoa powder (Perugina brand preferred)
1/4 teaspoon ground cinnamon
Grated zest of one lemon
Pinch of salt
1/4 cup Sambuca
1 1/2 cups milk
1/2 cup crushed amaretti cookies
Brush a nine inch cake pan with butter and set aside.
Preheat oven to 350°F.
In a bowl beat the eggs with the sugar until foamy.
Combine the flour, cocoa, cinnamon, zest and salt together and beat into egg mixture. Beat in the Sambuca and milk until blended. Fold in the amaretti cookies.
Pour mixture into pan and bake about 20-25 minutes. The cake will not rise, should be a bit jiggly in the center and have moved away from the side of the pan when done. Cool.
This recipe is featured on show 2212 – Umbrian Cooking / La Cucina Umbra.
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