This outstanding almond cake is served drenched in amaretto strawberries.
Ingredients
- 200g blanched almonds
- Light olive oil spray, to grease
- 125g unsalted butter, at room temperature, chopped
- 215g (1 cup) caster sugar
- 1 teaspoon vanilla essence
- 4 eggs
- 115g (3/4 cup) plain flour
- 1/2 teaspoon baking powder
- 80ml (1/3 cup) milk
- 120g (1/3 cup) apricot jam, warmed
- Whipped cream, to serve
Amaretto strawberries
- 250g punnet strawberries, washed, hulled, sliced
- 1 tablespoon amaretto liqueur
- 1 tablespoon caster sugar
Method
- Step 1To make the amaretto strawberries, combine strawberry, amaretto and sugar in a bowl. Cover with plastic wrap and place in the fridge for 4 hours or overnight to macerate.
- Step 2Preheat oven to 180ºC. Place almonds on a baking tray and cook for 8-10 minutes or until golden. Set aside for 10 minutes to cool. Process in a food processor until finely chopped.
- Step 3Spray a 23cm-diameter springform pan with oil. Line the base and side with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over flour and baking powder. Use a metal spoon to fold in flour mixture, almond and milk in 3 alternating batches.
- Step 4Spoon mixture into prepared pan. Smooth the surface. Bake for 40 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes to cool slightly. Brush with jam.
- Step 5Cut the cake into wedges. Divide among serving plates and top with amaretto strawberries. Serve with cream or ice-cream.
- High fibre
- High protein
- Low sodium
- Vegetarian
Nutrition
2254 kj
Energy
30g
Fat Total
10g
Saturated Fat
3g
Fibre
11g
Protein
149mg
Cholesterol
153mg
Sodium
43g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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