QUICK RASPBERRY AMARETTO ALMOND CAKE – lemon pistachio icing
Stumbling across a recipe that is so simple but yet has a beautiful outcome is a rare find. Time spent well searching the internet for the best cakey- desserty-thingy that I could prepare in under fifteen minutes, and feature almond and raspberries led me to this triumph.
You can always rely on the BBC Good Food website for solid, well-written recipes. Reading the reviews, many suggested adding almond extract that I didn’t have (nor was I popping out to buy some).
I am updating this post, as I was sent some of this delicious Amaretto to review. The company is called VINTAGE ROOTS. They sell a wide variety of organics wine and alcohol, plus this amaretto.
It is a bit more than your supermarket version but I am firm believer that often for a fine product it is worth the extra spend. This retails at £25.00 a bottle
It is a wonderful drink with a great flavour. I decided to slosh it over the cake. If you prefer a booze-free version then add almond extract whilst baking the cake.
The lemon icing with the chopped pistachios just adds another layer of flavour. If you don’t like either then just remove and just add water to the icing sugar instead.
This cake is DAIRY-FREE so if you want to serve this at the end of a meaty kosher meal then this would finish a Friday night meal perfectly.
Happy BAKING …
FOR THE ORIGINAL RECIPE CLICK HERE http://www.bbcgoodfood.com/recipes/11695/raspberry-bakewell-cake
FOR THE CAKE
- 140g ground almonds
- 140g DAIRY FREE butter, softened
- 140g golden caster sugar
- 140g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp amaretto
- 250g frozen raspberries
- 1 lemon, juiced
- 80g Icing sugar
- 20g pistachios, chopped
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined. YES FOOD PROCESSOR!!
- Line a small cake tin around 18-20 cm would be ideal or a brownie tin. I line the bottom of the tin with greaseproof paper.
- Spread half the mix over the cake tin and smooth over the top. Scatter the frozen raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers.
- Don’t add extra liquid it will be a stiff mixture. If there are gaps don’t worry as the mixture will melt into each other.
- Bake for 50 mins until golden. Cool, remove from the tin.
- When warm poke some holes with a fork gently into the cake and then drizzle over the amaretto.
- Now make the icing – juice the lemon and place in a bowl. Add slowly the icing sugar. You many need a bit more or use less but you are adding the icing sugar until its a think paste. Beat hard until the lumps are gone and pour slowly over the top.
- Some of the icing may fall off the edge, scoop up and put back on the top. You may want to move it al another plate to serve. Scatter immediately with the chopped pistachios.