It is just me or does anyone else get excited when they get a new bundt tin?! The excitement didn’t last too long especially when I had to crowbar the cake out of the tin once it had cooked. Note to self – grease the tin with vegetable oil beforehand!
I almost launched it up the garden when I thought all my efforts had been wasted but I’m glad I didn’t. Amber helped me to prize it out the tin and stick it together like a delicious edible sponge jigsaw puzzle. A bit of icing sugar and a few flowers scattered on and you’d be none the wiser! Anyhow, you must make it. It’s light, it’s fragrant and it has a gentle amaretto and almond taste that you will adore. I hope your version runs slightly smoother.
150g plain flour
225g caster sugar
125g ground almonds
2 teaspoons Amaretto
2 teaspoons baking powder
A shake of icing sugar to decorate
Preheat oven to 180C / 160C fan
Don’t forget to oil your bundt tin with vegetable oil whatever you do!
Cream the butter and sugar together and add the Amaretto
Sift in the flour and baking powder and then gently fold in the ground almonds.
Beat the eggs and add them bit by bit and gently fold the mixture together.
Now pour into your bundt tin. Place the tin on a metal baking sheet and bake in the centre of the oven for approximately 45-50 minutes until lightly golden.
Allow to cool for 10 minutes or so before removing from the tin. I do this by putting my cake stand upside down on the tin and flipping it over.
Dust a little icing sugar over and make out you carved it all yourself and no bundt tin was ever involved!