Amaretto Almond Delight Cake
Makes: 8 to 10 servings
This is adapted from "Booze Cakes." Hazelnut liqueur could be substituted for
up to half of the amaretto amounts.
Ingredients:
¾ cup (1 ½ sticks) unsalted butter
¾ cup sugar
1 tube (7 ounces) almond paste
Zest of 1 orange
Zest of 1 lemon
½ cup amaretto liqueur (divided)
1 teaspoon vanilla extract
3 eggs
½ cup all-purpose flour
1 teaspoon baking powder
2 tablespoons apricot jam
½ cup sliced, toasted almonds (see note)
½ cup powdered sugar
Preparation:
Preheat oven to 350 degrees. Grease and flour a 9-inch springform cake pan.
In mixing bowl, cream butter and sugar until light and fluffy, about 3 to 5
minutes. Mix in almond paste, orange and lemon zests, ¼ cup amaretto and
vanilla. Beat in eggs, flour and baking powder. Pour batter into prepared pan
and bake in preheated oven until a knife inserted in center comes out clean,
about 45 minutes. Cool on rack.
Make a glaze by combining remaining ¼ cup amaretto with apricot jam in a small
sauce pan over low heat. Stir until smooth.
Unmold cake onto serving dish and pour glaze over top. Sprinkle with toasted
almonds and powdered sugar.
Note: To toast almonds, lay them in a single layer on a cookie sheet and roast
in a 350-degree oven about 5 to 7 minutes, until nuts taste crisp and toasted
but not bitter. Almonds have a high oil content and will continue to cook for
several seconds after removed from oven.
Nuts also can be toasted by placing them in a single layer in a large skillet
over medium heat for about 5 to 7 minutes.
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