John Myers
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Amaretto Marble Cake
The perfect amaretto marble cake recipe with a picture and simple step-by-step instructions.
for the main dough:
- 450 g Flour, preferably spelled
- 1 packet Baking powder
- 80 g Ground almonds, alternatively chopped almonds
- 1 pinch Salt
- 250 g Soft butter or margarine
- 4 drops Bitter almond flavor
- 175 g Sugar
- 1 packet Vanilla sugar
- 6 Pc. Eggs
- 125 ml Milk
for the dark dough:
- 3 tbsp Cocoa powder
- 5 tbsp Milk
for the amaretto dough:
- 125 g Amarettini almond biscuits
- 5 tbsp Amaretto
- Mix the flour, baking powder and ground almonds in a bowl and set aside. Beat butter, sugar, salt, vanilla sugar and bitter almond flavor for a few minutes until frothy; Stir in eggs one by one and stir on the highest speed until a creamy mixture is formed.
- Briefly stir in the flour mixture on a low level, alternating with the milk. Divide the dough into three portions. The first third remains as it is. The cocoa powder and 5 tablespoons of milk are stirred into the second third. The amaretto and the coarsely crumbled amarettini are stirred into the last third. (The amarettinis can be easily crumbled in a freezer bag with the meat tenderizer.)
- Now fill the doughs one after the other into a springform pan (26 cm diameter) with a tube base insert. Finally, run a fork through the dough in a spiral. Bake in the preheated oven on the middle rack at 175 degrees (or fan oven 150 degrees) for about 60 minutes.
- Let the cake cool in the tin for about 15 minutes, then carefully remove it from the tin and let it cool completely.
- Cover the cake with a dark chocolate couverture as desired and decorate with amarettinis and chopped almonds (roasted in the pan without fat). Or sprinkle with crystal sugar. I can also imagine a marzipan decoration as it goes well with the amaretto and almonds.
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