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Almond Amaretto Cake

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A moist and rich almond cake infused with amaretto liqueur and layered with airy whipped cream filling, perfect for any occasion.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon almond extract
  • ½ cup amaretto liqueur
  • 1 cup heavy cream (for filling)
  • 1 cup confectioners’ sugar (for filling)
  • Optional: sliced almonds (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Stir in the almond extract and amaretto liqueur.
  5. Whisk together the all-purpose flour, almond flour, baking powder, and salt in another bowl.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whip the heavy cream until soft peaks form, then gradually add the confectioners’ sugar and continue whipping until stiff peaks form.
  11. Place one cake layer on a serving plate, spread the whipped cream filling on top, then add the second layer.
  12. Optionally, garnish with sliced almonds.
  13. Slice and serve!

Notes

Make sure your butter and eggs are at room temperature for best results. This cake can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/almond-amaretto-cake-recipe-2/

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