amaretto cake
An alternative to the popular lemon drizzle cake - everybody who has tried it loves it. You can add more amaretto than is in the recipe depending on how strong you like it - sometimes I just slosh direct from the bottle into the mix. If you want to change this to lemon drizzle, just replace the amaretto in the cake with the zest of 1 lemon and the amaretto in the topping with the juice of 1 lemon.
prep time
20 Min
cook time
55 Min
method
Bake
yield
8 serving(s)
Ingredients
- 225 grams unsalted butter, softened
- 225 grams caster sugar
- 4 - eggs
- 2 tablespoons amaretto liqueur
- 225 grams self raising flour
- TOPPING
- 4 tablespoons amaretto liqueur
- 3 tablespoons caster sugar
How To Make amaretto cake
-
Step 1Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy Add 4 eggs, one at a time, slowly mixing through Add the amaretto Sift in 225g flour then and mix until well combined -
Step 2Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-55 mins until a thin skewer inserted into the centre of the cake comes out clean
-
Step 3While the cake is cooling in its tin, mix together the 4 tbsp amaretto and 3 tbsp caster sugar to make the drizzle Prick the warm cake all over with a skewer or fork, then pour over the topping Leave in the tin until completely cool, then remove and serve Will keep in an airtight container for 3-4 days
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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