Blueberry Amaretto Cake Recipe
There's nothing better than the sweet taste of amaretto. Whether it's in an after-dinner drink or a dessert, amaretto's flavor is so unique and so satisfying. Paired with cake and the sweetness of blueberries, you have yourself one of the best desserts out there with this recipe.
Recipe developer Jennine Bryant came up with this cake that is off-the-charts good. "My favorite thing about this recipe is how the amaretto being fed into the sponge makes it so soft and moist, and also the warm, sweet flavor that the amaretto gives it is so incredibly palatable," she says. "I think all cakes should be fed with some amaretto to give them the wow factor (also, incidentally, drizzling a sponge [cake] with amaretto is a great way to rescue it if it happens to be dry or overcooked)."
Bryant also shares that this recipe is easy, so there are no excuses not to make it. "A beginner could definitely make this cake," she says. "It has a few different stages, but when they are broken down they aren't complicated."
Keep reading to find out how to make this scrumptious amaretto cake.
Gather the ingredients
There are only a few items that you will need to get for this blueberry amaretto cake, and if you frequently bake, then you might already have a few items at home. For starters, you will need golden brown or light brown sugar. In addition, grab a few large eggs, butter, vanilla extract, and ground almonds.
Instead of regular flour, be sure to get self-rising flour. And it wouldn't be blueberry amaretto cake without the blueberries or amaretto, so put both of those items on your list.
Last but not least, add cream cheese, icing sugar, and slivered almonds. Now, it's time to begin.
Preheat the oven and prep the tin
For the first step in the process, you need to heat the oven to 350 F. This way, the oven will be nice and warm when it's time for the cake to go in. In the meantime, take out a 9-inch round cake tin and grease it to ensure nothing sticks to the bottom.
Then, take out a bowl and add in the golden sugar and a cup of butter. Beat them together for about three to four minutes until the mixture turns light in color and appears to be creamy. Next, beat in the egg yolks and vanilla extract.
Mix in the flour and almonds, and fold in the egg whites
Now, it's time to throw in the flour and ground almonds into the same bowl as the rest of the mixture. Continue to mix until everything is well combined.
Then, grab a separate bowl and put in the egg whites. Using clean beaters, turn the mixing speed to medium-high and beat the whites until stiff peaks form. "The main thing to remember is that the egg whites need to be in a clean bowl and be beaten until they are stiff," Bryant says. "If there are contaminants in the bowl, they might affect how the egg whites are beaten and whether or not they become stiff as they need to."
Then, you can gently fold the egg whites into the cake mixture.
Add the berries, pour the batter into a cake tin, and add more berries
In another bowl, mix one tablespoon of flour with a cup of blueberries and then fold them into the batter. Now, the mix should be good to go. Pour it into the prepared cake tin and then sprinkle another half cup of blueberries on top of the batter.
Put the cake in the oven and set your timer for 60 minutes at first. After the time is up, check to see if a skewer or a toothpick comes out clean. If batter sticks to the wood, put the cake back in for a little longer. Depending on the oven, it could take 70 minutes to bake.
Soak the cake in amaretto and toast the almonds
As soon as you take the cake out of the oven, set it on the counter and prick the top all over using either a cocktail stick or a skewer. After that, drizzle it with three tablespoons of amaretto. Let the amaretto sink into the cake and then wait for it to cool completely. Meanwhile, move onto the next step.
Put a frying pan over medium heat, and toss in the slivered almonds. Toss them until they turn a golden color. Don't worry; it should only take a few minutes to toast these babies up so they're golden on both sides.
In the meantime, grab another bowl and combine the cream cheese, one more tablespoon of Amaretto, the icing sugar, and three tablespoons of butter. Beat the frosting until it's smooth.
Spread the frosting on the cake and enjoy
Now that the cake is cool, spread the cream cheese frosting on top of the cooled sponge. Then, top with the toasted almond slivers. Please note that the almond slivers should also be cooled so the frosting doesn't melt. Last but not least, add the final three-quarters cup of blueberries.
Store the cake in the fridge and then take it out 30 minutes before serving, allowing it to warm to room temperature. Bryant recommends serving the cake with British tea.
As for leftovers? "As long as the cake is stored in the fridge when not being consumed, it should last three to four days before the blueberries start to spoil," she says. Enjoy!
- 1 ½ cups golden sugar
- 1 cup + 3 tablespoons butter, room temperature, divided
- 5 large eggs, yolks and egg whites separated
- 2 teaspoons vanilla extract
- 1 ½ cups ground almonds
- ⅔ cup self-raising flour + 1 tablespoon, divided
- 2 ¼ cups blueberries, divided
- 4 tablespoons amaretto, divided
- ¾ cup cream cheese
- 2 cups icing sugar
- ¼ cup slivered almonds
- Preheat the oven to 350 F and grease a 9-inch round cake tin.
- Beat together the golden sugar and 1 cup of the butter for 3 to 4 minutes until the mixture is light in colour and creamy.
- Mix in all the egg yolks and the vanilla extract.
- Gently mix in ⅔ cup flour and the ground almonds until they are just combined.
- In a separate, clean bowl, beat the egg whites on medium-high speed until they are stiff, and then gently fold this into the cake mixture.
- Mix the remaining 1 tablespoon of flour with 1 cup of the blueberries and then very gently fold them into the batter.
- Pour the batter into the prepared cake tin. Sprinkle another ½ cup of blueberries over the top of the batter.
- Bake the cake for 60 minutes, or until a skewer comes out clean.
- As soon as the cake is done, prick the top all over with a toothpick or skewer and then drizzle over 3 tablespoons of amaretto. Let it sink in and let the cake to cool completely.
- Meanwhile, place the slivered almonds in a frying pan on medium heat, and gently toast them for a few minutes, until the almonds are golden.
- In a bowl, combine the cream cheese, the remaining 1 tablespoon amaretto, the icing sugar, and the remaining 3 tablespoons of butter. Beat this until it is smooth.
- When the cake is cool, spread the cream cheese frosting on top.
- Top the sponge cake with the cooled toasted almond slivers and the final ¾ cup of blueberries.
- Store the cake in the fridge and take it out 30 minutes before serving to allow it to warm to room temperature.
| Calories per Serving | 582 |
| Total Fat | 33.2 g |
| Saturated Fat | 16.3 g |
| Trans Fat | 0.8 g |
| Cholesterol | 70.1 mg |
| Total Carbohydrates | 65.4 g |
| Dietary Fiber | 2.9 g |
| Total Sugars | 55.0 g |
| Sodium | 82.2 mg |
| Protein | 6.7 g |
