A friend of mine has been on an almond kick lately, so the moment I saw the recipe for Amaretto Almond Delight Cake, I knew what I would be making for her birthday cake.
I found the recipe in an otherwise silly little cookbook called “Booze Cakes” (Chronicle Books, $16.95) by Kyrstina Castella and Terry Lee Stone.
Operating under the themes of “Mix, Bake, Buzz!” and “Let Them Drink Cake!” this collection initially read more like the hangover from a night of too many booze cakes, rather than an intoxicating array of treats. I don’t see a need to add Jaegermeister to German chocolate cake, either in the batter or the already-delectable frosting. Jelly Cake Shots sound like something not even the cast of “Bridesmaids” would go near, and Pumpkin Martini Cakes just sound as if someone in the kitchen was trying too hard.
OK, I admit it. I like the sounds of Rum and Coke Whoopie Pies. But it was the recipe for Amaretto Almond Delight Cake that gave me a real buzz just reading about it. Who wouldn’t love a mix of almond paste and amaretto in a batter or a glaze made of apricot jam and more amaretto?
It was fairly easy to make, thanks to my stand mixer, which made the batter fluffy and light. I left the mixer on much longer than the recipe called for, and the end result was definitely light. So, I’m altering the recipe slightly to reflect that. I also used some homemade peach jam I had, which worked just fine.
I wish I had lined the bottom of the springform, because the cake did stick to it, so I’m making that change for future use, too.
Amaretto Almond Delight Cake
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 (7-ounce) tube almond paste
Zest of 1 orange or tangelo
Zest of 1 lemon
1/4 cup amaretto
1 teaspoon vanilla
3 eggs, at room temperature
1/2 cup flour
1 teaspoon baking powder
2 tablespoons apricot jam
1/4 cup amaretto
1/2 cup slivered almonds, toasted
Powdered sugar, for dusting
Preheat oven to 350 degrees. Grease and line a 9-inch springform cake pan.
In a mixing bowl, cream butter and sugar 7 minutes, until light and fluffy. Mix in almond paste, orange and lemon zests, amaretto and vanilla. beat in eggs, flour and baking powder. Pour batter into the pan and bake until the center comes out clean, about 30-40 minutes. Let cool.
For the glaze: In a saucepan over low heat, stir jam and amaretto together until smooth.
Unmold the cake onto a serving dish, and pour glaze over the top. Sprinkle with toasted almonds and a dusting of powdered sugar.
Variation: For the topping, drizzle with chocolate sauce instead of amaretto glaze.
Makes 8 to 10 servings.
From “Booze Cakes” by Kyrstina Castella and Terry Lee Stone