a beautiful moist cake of lemon, flaked and ground almonds, almond liquer and then the puffiness of baked amaretti biscuits inside , and decorated with on top.. and indeed happiness is homemade, especially in this case. A beautiful classic cake, just perfect with afternoon Tea..
Italian Sorrento Lemon, Almond,Amaretti Puff Cake
200g soft unsalted butter
200g caster sugar
3 medium eggs…beaten
finely grated zest and juice of 1 large Sorrento lemon…or two regular lemons..
180g ground almonds
20g Flaked almonds
1 teaspoon vanilla paste
some lemon essence..about 1/4 teaspoon
2 teaspoons baking powder + approx. 3 tablespoons Self Raising flour..
3 teaspoons Amaretti Liquer optional..or almond essence..
Amaretti biscuits to put in the cake and on top..
Have ready a 20cm loose-bottomed cake tin about 5cm deep. Preheat the oven to 190C/170C fan/375F/gas 5 and butter the cake tin.
Mix all the ingredients together , reserving the biscuits, until thick and creamy..
Pour half the mix into the prepared tin and then arrange the biscuits around the edge ,in a circle..and then cover with the remaining batter
during cooking the biscuits puff up and become lovely and chewy..
Cook in oven for about 40 minutes or until golden and the skewer test show the cake is done..
Remove from oven, let cool , after 10 minutes remove from tin and place on cake rack to cool further..
To serve add extra amaretti biscuits around the top after dusting the surface with sprinkled icing sugar..