Amaretto Cake
Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.
YIELD
12 servingsPREP
60 minCOOK
50 minREADY
110 minBeaten egg whites folded into the batter give this cake a light, airy crumb, while sour cream keeps it tender and moist.
The real magic happens when you drench the hot cake with amaretto, orange juice, and sugar the moment it comes out of the oven, creating a sticky-sweet glaze that soaks into every crevice.
Orange zest and chopped walnuts add texture and brightness to balance the rich, boozy sweetness.
Pro Tips
- Fold egg whites gently: After beating the whites to stiff peaks, fold them in at the end using a spatula with gentle strokes; overmixing deflates them and makes the cake dense.
- Soak while hot: Pour the amaretto syrup over the cake the second it comes out of the oven so it’s still hot and absorbs the liquid like a sponge.
- Cool completely in pan: Let the cake cool to room temperature in the pan before removing; it’s fragile when warm and the syrup needs time to set.
Ingredients
Directions
Cream butter and 1½ cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts.
Pour into buttered 9” tube pan. Bake 50 minutes at 350℉ (180℃). Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan.
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