Peter's Perfect Amaretto Delight Cake
Stef and I made Amaretto Delight Cake using my sister's recipe. This has been a signature dessert, along with my cheesecake, at most family gatherings.
Cake:
(18.5-oz.) Super Moist yellow cake mix
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
4 eggs
1 cup oil
2/3 cup orange juice
1/4 cup amaretto
1/4 cup vodka
Glaze:
1/2 cup unsalted butter or margarine
1 cup sugar
1/4 cup amaretto
1/4 cup orange juice
Music Credit: Bensound.com
Great Greek food and my Bakalva cheesecake is served at:
Amaretto Cake Elliot 2020
Elliot preparing a delicious Amaretto Cake. More details on the recipe you will find at All Recipes.
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
This isn't really an Italian recipe... it has Italian elements, but I'm sure it will cause purists to have conniptions. But alas I don't really care what they think because this Amaretto Ricotta Cheesecake is amazing.
Ingredients:
250 mL (1 cup) raisins
30 - 45 mL (2-3 Tbsp) Amaretto / Disaronno
250g almond biscotti, or amaretti cookies
75 mL (1/3 cup) butter, melted
500g (1Lb) ricotta
4 eggs
175 mL (⅔ cup) sugar
60 mL (¼ cup) flour
2 mL (½ tsp) baking powder
Pinch salt
Sugar for toasting
Method:
Preheat oven to 180ºC (350ºF).
Soak the raisins in the Amaretto.
Crush the cookies, and mix in the melted butter.
Press the cookie mixture into the base of a 9” springform pan, and bake for 10-15 minutes.
Separate the eggs, whites in one bowl to whip, and the yolks in another bowl.
Whip the eggs, adding some of the recipe sugar - whip until smooth and glossy.
In the bowl with the yolks mix in the ricotta, sugar, flour, baking powder, and salt.
Fold in the egg whites and the soaked raisins.
Pour the batter over the cookie base and bake for about an hour.
When baked, sprinkle some sugar over top and toast with a kitchen torch or under a broiler.
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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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How to make an Amaretto cake
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How to Make Almond Amaretto Pound Cake
Do you love almonds? imperialsugar.com. This dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce is going to be your new favorite dessert recipe. This sweet treat is great to serve at parties and celebrations of all kinds but is also a great cake for an after-dinner dessert at home. You can also serve this for a yummy addition to brunch. #imperialsugar #dessert #recipe #poundcake #amaretto #almond #cake
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