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Carrot, amaretto and almond cake

  • 0:25 Prep
  • 0:40 Cook
  • 8 Servings
  • Advanced


  • 250g blanched almonds
  • 110g savoiardi sponge-finger biscuits
  • 250g carrots, finely grated
  • 200g caster sugar
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons bicarbonate soda
  • 2 1/2 teaspoons baking powder
  • 4 eggs, separated
  • 20ml (1 tablespoon) amaretto liqueur (or brandy)
  • Cream or ice-cream, to serve

Amaretto syrup

  • 185ml amaretto liqueur
  • 90g caster sugar


  • 1
    Preheat the oven to 170°C. Grease and line the base of a 26cm springform pan.
  • 2
    Place the almonds and sponge fingers biscuits in a food processor and process until the mixture resembles fine breadcrumbs.
  • 3
    Place the mixture in a large bowl with the grated carrot, sugar, cream of tartar, soda and baking powder. Stir in the eggs yolks and amaretto until well combined.
  • 4
    In a separate bowl, beat eggwhites until stiff peaks form, then gently fold into the cake mixture.
  • 5
    Place the mixture into the prepared pan and bake for about 40 minutes or until a skewer inserted into the centre comes out clean. (You may need to cover the top of the cake with foil if it is browning too quickly.) Remove from the oven and set aside to cool.
  • 6
    Meanwhile to make amaretto syrup, place the ingredients in a saucepan over low heat, stirring to dissolve the sugar.
  • 7
    Cook for a further 5 minutes, then set aside to cool.
  • 8
    To serve, drizzle the amaretto syrup over the cake, cut it into wedges and serve with cream or ice-cream.

Source: taste.com.au


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