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“Amaretto adds a good amount of sophistication to this cake recipe that is simply perfect for a late afternoon pick-me-up.”
1hr 20mins

Ingredients Nutrition


  1. Mix and combine flour, baking powder and salt.
  2. Beat the butter and sugar together for 5 minutes until light and fluffy.
  3. Add the eggs one at a time, with a spoonful of the flour mixture between each addition.
  4. 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.
  5. Mix the amaretti biscuits and amaretto together in a separate bowl.
  6. 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.

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