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Almond Amaretto Cake

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A tender and moist cake combining almond flour with the luxurious taste of Amaretto liqueur, perfect for celebrations or quiet afternoons.

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup Amaretto liqueur
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For Amaretto Cake Filling:
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/4 cup Amaretto liqueur

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, Amaretto liqueur, and vanilla extract until fully combined.
  5. Whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  6. Evenly divide the batter between the prepared pans, smoothing the tops with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Whip the heavy cream with powdered sugar until soft peaks form, then fold in the Amaretto for the filling.
  10. Spread the filling between the cooled layers and on top of the cake. Slice and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

Nutrition

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

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