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Amaretto Bundt
This cake has a subtle almond flavour, topped with white chocolate and dusted in icing sugar it is the perfect centrepiece for a festive table.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 1:10 hours
Ingredients
Bundt Cake
160 g butter, softened
90 g cream cheese, softened
620 g castor sugar
3 Tbsp (45 ml) amaretto
½ tsp (2.5 ml) almond extract
1 tsp (5 ml) vanilla extract
350 g flour
1 tsp (5 ml) baking paper
6 large eggs
170 g castor sugar
85 g butter
¼ C (60 ml) amaretto
2 Tbsp (30 ml) water
250 g white chocolate
icing sugar for dusting
pearly balls
Method
Bundt Cake
Preheat oven to 180 °C.
Butter and flour the bundt tin and set aside.
Beat the butter and cream cheese in the bowl of a cake mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add the amaretto, almond extract and vanilla, beating until just blended. Slowly add the flour to the butter mixture, beating at a low speed until just blended. Add the eggs, one at a time, beating until just blended after each addition. Pour the mixture into the prepared tin and bake for 65-70 minutes or until a cake tester comes out clean.
Amaretto Syrup
While the cake is in the oven, make the syrup. Place the ingredients in a saucepan and bring to a boil for 3 minutes, stirring constantly. Spoon the hot syrup over the cake as soon as it comes out of the oven. Allow to cool completely in the tin.
To Decorate
Melt the white chocolate in the microwave on defrost and pour the melted chocolate over the cake when it is cool. Dust with icing sugar and sprinkle with pearly balls.
