ABSOLUTELY HEAVENLY AMARETTO CAKE
This recipe comes from the Diocese of Louisiana, from a cookbook entitled "A Cook's Tour of the Bayou Country". Generally, I haven't found anything from Louisiana that didn't taste good! This cake turns out really moist.
Provided by breezermom
Categories Dessert
Time 1h40m
Yield 1 10 inch cake
Number Of Ingredients 15
Steps:
- Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
- Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
- Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
- Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.
AMARETTO OLIVE OIL CAKE
Provided by Melissa Roberts
Categories Cake Liqueur Egg Nut Dessert Bake Passover Raspberry Tree Nut Almond Spirit Amaretto Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
- Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
- Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
- Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
- Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
- Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
- Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.
- Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
- If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
- Serve cake in wedges with berries on the side.
AMARETTO CAKE
This cake is awesome! My family loves it.
Provided by Shawn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
- To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g
LEMON-AMARETTO BUNDT CAKE
A nice combination of flavors. Cooking time does not include cooling time. NOTE: Baking time is APPROXIMATE. Oven temps. vary, so check cake after 55 minutes.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
- Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
- In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
- Add flour, stir just until blended. Add lemon juice and extracts. Stir.
- Add eggs one at a time, mixing after each addition.
- With a rubber spatula, gently fold in the remaining almonds.
- Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
- While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
- When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
- Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.
Nutrition Facts : Calories 465.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 128.8, Sodium 31.9, Carbohydrate 58.5, Fiber 2, Sugar 40.6, Protein 7.4
HOMEMADE AMARETTO CAKE
Make and share this Homemade Amaretto Cake recipe from Food.com.
Provided by The Real Cake Baker
Categories Dessert
Time 1h20m
Yield 1 bundt cake pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan.
Nutrition Facts : Calories 410.3, Fat 24, SaturatedFat 12.9, Cholesterol 102, Sodium 369.2, Carbohydrate 45.3, Fiber 0.9, Sugar 27.8, Protein 5.3
AMARETTO CAKE
Make and share this Amaretto Cake recipe from Food.com.
Provided by MustangMom
Categories Dessert
Time 1h5m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 10 inch Bundt pan.
- Sprinkle evenly with almonds to coat pan.
- Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
- Pour batter into prepared Bundt pan.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
- Let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
- To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
- Blend until smooth.
- You can add more Amaretto as needed.
SPARKLING LEMON & AMARETTI ICE
This decadent dessert with its creamy cheesecake flavour can be frozen complete with its topping, leaving you more time to spend with friends during the festive season
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 4h45m
Number Of Ingredients 8
Steps:
- Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear plastic folders. Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.
- Tip the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice. Whip the cream until it just holds its shape, then fold into the mixture.
- Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.
- Tip the sugar into a small pan and add 3 tbsp water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)
- Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it won't collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 32 grams sugar, Protein 7 grams protein, Sodium 0.45 milligram of sodium
AMARETTO CAKE
Amaretto adds a good amount of sophistication to this cake recipe that is simply perfect for a late afternoon pick-me-up.
Provided by Laka
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix and combine flour, baking powder and salt.
- Beat the butter and sugar together for 5 minutes 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. Bake in the oven at 160°C for one hour or until a toothpick inserted in the middle of the cake comes out clean.
Nutrition Facts : Calories 379, Fat 21.6, SaturatedFat 10.3, Cholesterol 101.2, Sodium 260.1, Carbohydrate 40.6, Fiber 1.7, Sugar 19, Protein 6.9
More about "lemon amaretto cake food"
PERFECT LEMON AMARETTO CAKE - SOUL&STREUSEL
From soulandstreusel.com
PERFECT LEMON AMARETTO CAKE - SOUL&STREUSEL
From soulandstreusel.com
ITALIAN LEMON RICOTTA AMARETTI BUDINO CAKE - XOXOBELLA
From xoxobella.com
LEMON AND ALMOND CAKE WITH AMARETTO RECIPE
From womanandhome.com
AMARETTO CAKE - THE ITSY-BITSY KITCHEN
THE PERFECT LEMON AMARETTO CAKE RECIPE FOR BAKING ENTHUSIASTS ...
From rokitchen.com
WINNING RECIPES: ITALIAN LEMON AND AMARETTO POUND CAKE …
From tampabay.com
CATHERINE’S FARMHOUSE KITCHEN DELIGHTS: THE PERFECT RECIPE FOR …
From thekitchenwrapsco.com
LEMON AMARETTI COOKIES - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
LEMON AMARETTO TIRAMISU | CANADIAN LIVING
From canadianliving.com
ITALIAN LEMON RICOTTA CAKE | LIGHT & MOIST RECIPE
From thisitaliankitchen.com
LEMON AMARETTO CUPCAKES | THE ENGLISH KITCHEN
From theenglishkitchen.co
LEMON AMARETTO CAKES-GLUTEN FREE | THE ENGLISH KITCHEN
From theenglishkitchen.co
AMARETTI CRUNCH CAKE WITH ORANGE SEGMENTS - CATHERINE FULVIO
From catherinefulvio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love