How To make Amaretto Cake
1 c Butter
1 1/2 c Sugar
3 Eggs; separated
2 c Flour; (sifted)
1 t Baking powder
1 t Baking soda
1/2 t Salt
1 c Sour cream
1 t Grated orange peel
1/2 c Chopped walnuts
2 T Sugar
1/4 c Orange juice
1/3 c Amaretto
Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon
over cake as soon as it comes out of oven. Cool before removing from pan.
How To make Amaretto Cake's Videos
Amaretto Chocolate Cake Part 1
Nita Thompson from Milo's Tea is in our kitchen today with a decadent amaretto chocolate cake recipe.
Recipe: Amaretto Cake
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INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Amaretto Cake || Amaretto Sponge Cake- Episode 320
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Ingredients and Measurements:
1/2 lb. all-purpose flour
1/2 lb. Unsalted butter
1/2 lb. brown demarara sugar
6 large eggs
1/2 tbsp. baking powder
1/4 tsp. Salt
1.5 tsp. Freshly grated nutmeg
1/4 cup amaretto (use 1/2 cup if you want more)- you can also soak the cake
butter and flour to grease the pan
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How To Bake An Amaretto Cake
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Amaretto Cake | Good Housekeeping UK
The simple lemon drizzle cake is taken to a new level with the addition of fragrant Amaretto. We’ve decorated ours with classic cocktail cherries for a retro spin, but you could use glacé cherries instead.
Ingredients
250 g (9oz) unsalted butter, softened
250 g (9oz) caster sugar
4 large eggs
200 g (7oz) self-raising flour
1 1/2 tsp baking powder
75 g (3oz) ground almonds
Zest of 2 lemons
4 tbsp. amaretto
FOR THE AMARETTO DRIZZLE
Juice of 1 lemon
50 ml (2 fl oz) amaretto
FOR THE ICING
300 g (11oz) sifted icing sugar
1 tbsp. amaretto
3-4 tbsp lemon juice
20 maraschino cherries with stems, to decorate
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 20.5cm (12 x 8in) tray bake tin with baking parchment.
For the cake, put all the ingredients, except the Amaretto, into a large bowl and mix
with a handheld electric whisk until smooth, about 2min. Whisk in the Amaretto briefly.
Spoon into the prepared tin and level. Bake in oven for 35-40min until risen and lightly golden. Remove from oven; set aside.
To make the drizzle, put the lemon juice and Amaretto in a small pan, bring to the boil and simmer for 1min. Poke holes over the cake with a skewer and slowly pour half the lemon syrup over the cake. Leave to sink in for 10min, then slowly pour the remaining syrup over the cake. Leave to cool in the tin.
For the icing, mix the icing sugar with the Amaretto and enough lemon juice to make a thick, spreadable consistency. Pour over the cake and quickly spread to cover. Dot with maraschino cherries. Leave to set, then cut into squares.
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Lemon & Amaretti Jubilee Party Cake | Cupcake Jemma Channel
I'm not sure if you're aware, but there's a Platinum Jubilee happening this weekend ?????! Now there will be street parties up and down the country, and what's something everyone needs to bring to a party? CAKE! Specifically this one! We've pulled flavours from the winning Jubilee Pudding Competition, and come up with our take on the classic Victoria Sponge - introducing the lemon and amaretti cake!
We want to know what you're up to this weekend so let us know in the comments below the vid! And share your photos with us on Instagram by using #cupcakejemma
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Lemon Curd
65g caster sugar
65g lemon juice
zest of 1 lemon
1 egg
3 egg yolks
50g cold chopped butter
Sponge
Preheat oven to 170C fan assisted (190C non fan)
250g soft butter
250g caster sugar
zest of 1 lemon
4 eggs
250g self raising flour
pinch of salt
2 tbsp lemon
½ tsp vanilla extract
Amaretto Cream
300g double cream
4 tbsp Amaretto liqueur
1 tbsp icing sugar, sifted
To finish:
sprinkling of caster sugar
edible flowers
AMARETTI BISCUITS!!!
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