Annie Bell's Lemon Amaretti Puff Cake
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Have ready a 20cm loose-bottomed cake tin about 5cm deep. Preheat the oven to 190C/170C fan/375F/gas 5 and butter the cake tin.
Place all the cake ingredients except the amaretti biscuits in the bowl of a food processor and whiz until smooth and creamy.
Spread 2-3 tbsp of the mixture evenly in the base of the tin. Arrange a circle of about 8 amaretti on top, touching each other and a few cm in from the edge, and one in the middle. Spoon the remaining cake mixture over, smoothing the surface.
Transfer to the oven and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. The amaretti will puff deliciously within the cake as it cooks, turning gorgeously chewy and almondy. Run a knife around the sides, remove the collar of the tin and leave to cool.
Shortly before serving dust with icing sugar. Serve with a dollop of crème fraîche and extra biscuits, if wished. This will keep for several days in an airtight container.
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Amaretti
So much yum!
A great recipe. So easy and utterly delicious. The cake is very lemony and moist and the texture of the amaretti biscuits inside, along with the almonds, is lovely.