Amaretto adds a good glug of sophistication to this cake recipe – perfect for a late afternoon pick-me-up.
250g/9oz plain flour, sifted, mixed with 2 tsp baking powder
220g/7¾oz butter, plus extra for greasing
220g/7¾oz caster sugar, plus extra for sprinkling on the cake
4 free-range eggs
50g/1¾oz chopped almonds
50g/1¾oz ground almonds
1 lemon, zest only
2 tsp vanilla extract
dash milk or yoghurt
200g/7oz amaretti biscuits, crushed
125ml/4½fl oz amaretto or sherry
Preheat the oven to 160C/325F/Gas 3. Grease a 23cm/9in cake tin and dust the inside with flour.
Beat the butter, sugar and salt together in a bowl until light and fluffy. Add the eggs one at a time, with a spoonful of the flour mixture between each addition.
Add the chopped and ground almonds, the remaining flour, the lemon zest and vanilla extract. If the mixture is too thick add a little milk or yoghurt until it is a dropping consistency.
Mix the amaretti biscuits and amaretto together in a separate bowl.
Pour half the mixture into tin and level the surface with a palette knife until smooth. Place the crushed amaretti biscuits on top.
Cover with the rest of the mixture and sprinkle the top with sugar. Cook in the oven for one hour. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
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