Amaretto Bundt Cake Recipe

Lakeland’s bundt cake tin is so cute I just had to make a cake asap after getting it.  There was some Disaronno in the cupboard so I decided to make an Amaretto Bundt Cake as I love almonds.  If you like almonds too then please do give this a go, it’s very moist and moreish.   In fact a bit too moreish as I ate waaaay too much of this cake! Hello food baby.

Amaretto Bundt Cake

Cake batter:
1 package Betty Crocker Marble Cake (don’t use the chocolate bit obviously just put that one to the side for another time)
3 large eggs
90ml vegetable oil
200ml fizzy water
1/2 cup Disaronno
1 teaspoon almond extract
Flaked almonds – 1/4 of a cup

1/4 cup amaretto
1 cups icing sugar

Makey the Cakey

1. Preheat oven to 180 degrees c

2. Combine all ingredients in mixer. Mix for 2 minutes.  Grease bundt tin (I use Lakeland’s cake release) and sprinkle flaked almonds into the base. Pour batter into prepared pan.

3. Put in the centre of the oven and bake for 30-40 mins.

4. While cake is cooking prepare the Amaretto icing: Sift icing sugar and remaining Amaretto and blend until smooth.

5. Remove cake and leave it in the tin, while it is still hot poke holes in the bottom using a straw and pour the amaretto icing over the bottom of cake. I used a straw and put several holes around the cake and it soaked in perfectly. 

6. Let it cool for at least two hours before removing from the tin, tip up the right way and dust with icing sugar.

For super moist almondy-ness store it in an airtight container.  Remember to write a label on this if you are taking it to work or school (well maybe not school if it contains booze) so people know it contains nuts. I don’t want anyone having a nut allergy reaction because of my cake!!