Amaretto Cake

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Amoretto Cake

a recipe from Caroline Therrien's collection


5 oz caster sugar
  finely grated zest and juice of half an orange
5 oz unsalted butter or Flora or similar
2 medium eggs
3 oz self raising flour
1/2 tsp. baking powder
4 oz ground almonds


Cream the butter in a mixing bowl until soft;  then beat in the sugar, eggs, flour, baking powder and ground almonds.   When smooth (do not over beat) stir in the orange zest and juice.   Spoon the mixture into a 23 cm. spring form cake tin (greased and lined) and bake in a preheated oven at 180 C until is just firm in the centre.

When the cake has cooled a little bit, but is still warm remove from the tin and prick all over the top with a fork, then spoon Amaretto or similar liqueur over the cake (quite a lot is nice)   Pile some raspberries on top and sprinkle with a little icing sugar.