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.
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