Amaretto Cake

Ingredients – Cake:

1 1/2 cups: Flour
3/4 cup: Almond Flour
2 tsp: Baking Powder
3/4 tsp: Salt
170g (3/4 cup): Unsalted Butter at Room Temperature
1 1/2 cups: Granulated Sugar
3 Eggs at Room Temperature
1 1/2 tsp: Vanilla Essence
3/4 cup: Milk
1/4 cup: Amaretto Liquor
Optional – A few drops of Almond Essence (it is very strong so no more than 5 drops are needed)

Ingredients – Buttercream Frosting:

Decoration:

Marzipan – I buy mine already flattened and rolled out so I can just put it on top of a cake

Preparations – Cake:

Preheat oven 180 degrees Celsius (350F).
Grease two 8″ cake rounds with butter & dusting flour; 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 vanilla essence and optional almond extract drops (but just a couple of drops); 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 – Assembly:

Before you start, wrap the cakes in clingwrap and put them in the fridge for a few hours, or overnight
Place one layer on your serving plate
Top the layer with some of your buttercream
Place the second layer on top
Frost the outside of the cake making a thin crumb coat
Let the cake chill for an hour at least
Place your marzipan on top of the cake and work your way through fitting it on the cake with the help of some water, your fingers and a knife to cut the excess
Let the cake rest in the fridge for another 20 minutes
Decorate with some pipped buttercream

Vana Cooks