Classico Amaretto di Amore....it 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.
food photographer, office manager, weekend baker
At any time, I'm probably reading three books...one for fun, one about cooking, and one photography book.