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Boozy Banana & Amaretto Cake Recipe

Boozy Banana & Amaretto Cake


This moist, sticky almond cake is topped off with an almond caramel and boozy Amaretto Chantilly. It will look beautiful on any tea table.

  • Yields: 15 |
  • Difficulty:

  • Prep Time : 2:0 hours |
  • Cook Time : 60 mins
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Marzipan (yields 2 cups)

¼ C (60 ml) ground almonds

1 ¼ C (310 ml) granulated white sugar

½ C (125 ml) icing sugar

2 egg whites

Moist Almond Cake

2 C (500 ml) marzipan

¼ C (60 ml) sugar

¾ C (180 ml / 170 gm) butter

2 Tbsp (30 ml) honey

5 eggs

½ C (125 ml) flour

Banana Caramel

¼ C (60 ml) sugar

1 Tbsp (15 ml) water

1 ripe banana, mashed

1 ¼ C (310 ml) cream

200 g white chocolate, chopped

2 tsp (10 ml) glucose

1 Tbsp (15 ml) butter

Amaretto Chantilly

2 C (500 ml) cream

4 Tbsp (60 ml) Amaretto liqueur

¼ C (60 ml) almonds, toasted 375 g white chocolate, chopped

Valrhona chocolate pearls, or a similar chocolate decoration.


Put the ground almonds, granulated sugar and icing sugar in the bowl of a stand mixer. Mix together on low speed until combined. The mixture should have a sandy texture

With the mixer running on low, add the egg whites slowly. Continue to mix until the ingredients form a ball. Remove and set aside.

Moist Almond Cake

Preheat the oven to 160 ºC.

Grease a 20 x 30 cm flat baking tray.

Cream the marzipan, sugar, butter and honey in a stand mixer until pale in colour.

Add the eggs in gradually, continuing to beat. Once incorporated remove the bowl from the stand mixer.

Sift the flour separately and then gently fold this into the mixture.

Pour the mixture into the prepared baking tray.

Bake until golden brown (± 25 min).

Remove from the oven and let the cake cool completely in the baking tray.

Banana Caramel

Place the sugar and water in a saucepan over a medium to high heat. Allow the sugar to slowly dissolve and then to boil to form a caramel. (Bakers tip: be sure to brush the side of the saucepan with a pastry brush dipped in warm water every 5 minutes, to ensure that the caramel doesn’t crystallise during this process).

Once a caramel has formed, add the mashed banana and cook until soft.

In a separate saucepan bring the cream to a boil. Once it has boiled add it to the caramel and mix until smooth (if need be blend with a stick blender to ensure that it is completely smooth and glossy).

Combine the white chocolate and glucose in a bowl.

Pour the heated caramel mixture over the chocolate and stir to combine.

Allow the mixture to cool before adding the butter. Use a stick blender to combine until smooth. Set aside.

Amaretto Chantilly

In a small saucepan bring the cream, amaretto and toasted almonds up to a boil.

Once the mixture reaches a boil, remove from the heat and allow to stand and infuse for 20 minutes.

Reheat the mixture and pour over the white chocolate and stir to combine.

Use a handheld stick blender to blend until smooth. Set aside.

To Assemble

Pour the banana caramel over the cooled almond sponge and spread evenly over the sponge. Tip: (Leave the sponge sheet in the baking tray and pour over the caramel while still warm, this will allow you to get an even thickness across the sponge).

Place in the fridge and chill until set (± 20 minutes).

Once the caramel has set, portion the cake into 4 x 4 cm squares.

Whisk the Amaretto Chantilly to stiff peak stage (keep checking to ensure you do not over whisk).

Pipe a ribbon of Chantilly over the centre of the square and garnish each with Valhrona chocolate pearls, or a similar chocolate decoration.