Amaretto Cake

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Amoretto Cake

a recipe from Caroline Therrien's collection

INGREDIENTS
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
METHOD 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 180º 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.