weekend recipes
This is adapted from "Booze Cakes." Hazelnut liqueur could be substituted for up to half of the amaretto amounts.
Preheat oven to 350 degrees. Grease and flour a 9-inch springform cake pan.
In mixing bowl, cream butter and sugar until light and fluffy, about 3 to 5 minutes. Mix in almond paste, orange and lemon zests, ¼ cup amaretto and vanilla. Beat in eggs, flour and baking powder. Pour batter into prepared pan and bake in preheated oven until a knife inserted in center comes out clean, about 45 minutes. Cool on rack.
Make a glaze by combining remaining ¼ cup amaretto with apricot jam in a small sauce pan over low heat. Stir until smooth.
Unmold cake onto serving dish and pour glaze over top. Sprinkle with toasted almonds and powdered sugar.
Note: To toast almonds, lay them in a single layer on a cookie sheet and roast in a 350-degree oven about 5 to 7 minutes, until nuts taste crisp and toasted but not bitter. Almonds have a high oil content and will continue to cook for several seconds after removed from oven.
Nuts also can be toasted by placing them in a single layer in a large skillet over medium heat for about 5 to 7 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 610 | ||
Calories from Fat: 275 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 353.9mg | 109 % | |
Sodium 226.5mg | 8 % | |
Potassium 235.5mg | 6 % | |
Total Carbohydrate 70.1g | 21 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 68g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 610
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