Sunday, January 31, 2010

almond is Amaretto is almond is...

...delicious in cake!

Classico Amaretto di even sounds  --  sweet - - -  See the description below:

Deep copper color. Light marzipan and maraschino cherry aromas follow through on a soft, silky entry to a oily, mildly sweet medium body with almond oil and caramel accents. Finishes with a soft, gentle lightly peppery marzipan and mocha toffee fade. (description from here)

This cake is for almond lovers.  It is moist, rich, and almond, almond, almond.  A small piece is more than enough to satisfy the sweet tooth of any dessert - a - holic such as myself.

The recipe can be found here.  This is very easy to prepare.  It contains almond paste, which intensifies the almond flavor.  I chose to use Amaretto rather than the almond flavoring and simple syrup suggested in the original recipe.  There is no alcohol taste, just deliciousness...

a view from above; the cake is 8 inches round and required an extra 5 to 10 minutes to bake based on the original recipe:

a view from the side; the cake is about 2 inches tall and packed with almond goodness

my slice to taste; This slice could have easily served two people; the cake is very rich.  The original recipe recommends a strawberry coulis.  I think raspberry would be good.  Oh, and chocolate sauce would be divine.

1 comment:

  1. Gorgeous!! You are so talented!! And this cake looks just divine. Yum!