Since I can remember, I have always made 1 dessert for our family Christmas dinner. Recently however, it is not the same one every year. I find it an opportunity and a challenge to find a new recipe and give it a shot. Worst case scenario: there are always ice cream Christmas cake logs, Christmas cookies, and loads of fruits. Nonetheless, I HAVE to try and dazzle everyone’s stomachs with something sweet to end the wonderful meal my mother had just concocted; it’s super hard given that everyone is stuffed to the brim by the end of dinner.

In addition to trying to wow everyone when they are all super full, I want to make people happy. The worst thing is when a person doesn’t like the cake I made; ugh. So I asked my eldest brother – he visits for Christmas from overseas so it’s only natural – what he wanted for dessert. My brother has been asking for almond flavor treats since he got here and still wanted the same when I asked. Because of this I found this wonderful recipe that was absolutely delicious.

Ingredients – Cake:

• 1 1/2 cups of all-purpose flour
• 3/4 cup of almond flour
• 2 tsp baking powder
• 3/4 tsp salt
• 170 grams (3/4 cup) unsalted butter room temperature
• 1 1/2 cup granulated sugar (I use caster because it melts nicely)
• 3 large eggs (room temperature)
• 1 1/2 tsp vanilla  essence
• 3/4 cup milk
• 1/4 cup Amaretto liqueur

Ingredients – Amaretto Syrup:

• 1/2 cup granulated sugar (I use caster as it melts easily)
• 1/2 cup water
• 1/4 cup Amaretto liqueur

Ingredients – Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cup granulated sugar (I use caster as it melts easily)
• 345 grams (1 1/2 cups) unsalted butter room temperature
• 1 tsp vanilla essence

Ingredients – Decorations:

• Sliced almonds – Roasted

Preparations – Cake:

• Preheat oven 180 degrees Celsius (350F).
• Grease two 8″ cake rounds with butter; you can also line with parchment
• In a medium bowl, mix together flour, almond flour, baking powder and salt.
• In a small bowl, combine together Amaretto liqueur and milk.
• In a another medium bowl, using a mixer, cream the butter and sugar together until they are light colored and fluffy.
• Add eggs one at a time; mix well.
• Add flour mixture and milk mixture alternatively; mix well.
• Bake for around 35 minutes or until a toothpick comes out clean.
• Let the cakes cool down.

Preparations – Amaretto Syrup:

• Put sugar and water into a small pot.
• Bring to a boil and simmer 2 mins.
• Remove from the heat and add in Amaretto; mix well.
• Let the mixture cool completely.

Preparations – Swiss Meringue Buttercream:

• In a medium bowl, using a stand mixer, mix egg whites and sugar until well combined.
• Place your boil over a double boiler (I placed mine above a pot with boiling water).
• Whisk constantly until the mixture is hot and no longer grainy to the touch.
• Take bowl off double boiler and mix using the stand mixer until mixture is cool and no longer warm to the touch.
• Slowly mix in butter.
• Add vanilla and mix well.

Note: If the mixture is too warm it might seem soupy; refrigerate and mix again. If the mixture starts to coagulate after being refrigerated just keep mixing it will become smooth again.

Amaretto Almond Cake with Meringue Buttercream

Preparations – Assembly: 

• Trim each cake layer slightly to allow for the syrup to be embedded in the cake
• Place one layer on your serving plate and put a generous amount of Amaretto syrup; letting the cake absorb the syrup completely.
• Top the layer with some of your buttercream.
• Place the second layer on top, add your syrup.
• Frost the outside of the cake making a thin crumb coat.
• Let the cake chill for 20 minutes or so.
• Frost your final and second layer onto the cake and decorate it by piping dollops on top.
• Place roasted almonds in the top middle of your cake and dress the cake’s bottom with your roasted almonds.

Bon Appétit!