Makes 12 slices
For the cake mix:
190 g butter
225 g sugar
pinch of salt
225 g flour
50 g amarettini
50 g ground almonds
5 tbsp amaretto
butter and breadcrumbs for the baking tin
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a ring mould and line with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cold place for later. Melt the butter in a flat pan and leave to cool slightly. Cream the egg yolks with the sugar and salt.
Stir in the flour and then add the melted butter, stirring well. Pour in the whipped egg whites and fold in.
Turn one-third of the cake mixture into the ring mould. Put the amarettini into a plastic bag and crumble with a rolling pin. Mix with the ground almonds and stir into the rest of the cake mixture together with the amaretto. Turn the amaretto mixture into the ring mould and cover with the rest of the cake mixture. Stir lightly with a fork to mix the layers.
Bake the cake on the middle shelf for approx. 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake the cake for a further 40 minutes. Turn out onto a cooling rack and leave to cool.
|Amaretto cake recipe|