My mum loves Amaretto, its like her favourite flavour in the whole world. So when my mum and dad’s 30 year wedding anniversary was drawing close, I wanted to create a cake that tasted of her favourite drink. I was shocked to find that there was not recipe anywhere for this, so I set about creating my own. As I am English and live in the UK, all measurements are in metric. I would highly recommend weighing ingredients when baking, as baking is chemistry and weighing makes sure that you are accurate and that your cake will turn out perfectly everytime!
I hope you like this as much as my mum did!
- 125g Caster Sugar (which is a fine granulated sugar)
- 125g Butter
- 3 Medium Eggs
- 1 tsp Almond Extract
- 125g Self Raising Flour (aka Self-Rising US)
- 75g Ground Almonds
- 20 ml Amaretto Almond Liqueur
Preheat your oven to 180C / 350F
Cream the butter and sugar by whisking with an electric whisk or mixer. Mix until it is lighter in colour, which shows that air has been incorporated, which will give you a lighter sponge.
One by one add the eggs, whisking after each addition. Once they have been mixed in well add the Almond Extract. If the mixture starts to split or curdle – don’t panic! It happens to the best of us and will not spoil the end result.
Sift the flour into the mixture and add the Almonds. Slowly and gently mix until a very thick almost ‘cookie dough’ consistency is obtained. Then mix in the Amaretto and voila your cake is ready to bake!
You can bake in a 7 inch round cake tin for 25 minutes, or 12 cupcakes in 15 minutes. These are ready when a toothpick, inserted into the cake comes out clean. If its not clean, put the cake back in the oven.