Amaretti Crunch Cake with Orange Segments

Amaretti Crunch Cake with Orange Segments

Ballyknocken letter B

 

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.

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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