OK, so the amaretti are the most Italian thing about this cake, but believe me, it is absolutely
delicious served with fresh orange segments.
160g butter, softened, plus extra for greasing
150g plain flour, sifted
140g caster sugar
3 eggs
4 tbsp ground almonds, plus extra for dusting
11/2 tsp baking powder
150g amaretti biscuits, roughly broken
3 large oranges, segmented, to serve
mint leaves, to decorate
1 Preheat the oven to 160°C/140°C/gas 3. Line the base of a 24cm springform tin with
baking parchment. Brush the sides with melted butter and dust with ground almonds.
2 Place the butter, flour, sugar, eggs, ground almonds and baking powder in a large bowl
and whisk until well blended.
3 Spread half of the batter into the tin. Sprinkle over the biscuits and then pour the rest of
the batter on top, spreading it out evenly.
4 Bake for 45–50 minutes, until a skewer inserted into the centre comes out clean.
Transfer to a cooling rack and cool in the tin for 20 minutes. Run a knife around the
edge of the tin and turn it out onto a cake platter. Serve with orange segments and
decorate with mint leaves.
