As well as being soaked in Amaretto, I added some ground almonds in place of all the flour, which makes a moist cake with almost a frangipane-like texture. This one was actually a gluten free version, which can easily be made by substituting the plain flour for Dove's farm plain flour. The only change I'd recommend to your normal baking is to use a tin with fewer nooks and crannies, as the cake itself is a bit softer, but just as delicious.
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 300g Homepride plain flour
- 50g ground almonds
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 250ml plain low fat lemon yoghurt
- Zest of one lemon
- 100ml Amaretto
- 300g icing sugar
- More Amaretto
- Juice of 1 orange
- Glacé cherries
- Red cake glitter (optional)
- Segments of orange
- Cocktail umbrellas (essential)
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release/melted butter and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, bicarbonate of soda, ginger and ground almonds.
- Pour the yoghurt into a jug, and add the Amaretto, vanilla extract and lemon zest.
- Stir in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, add the orange juice to the icing sugar, and mix with enough Amaretto to make a runny icing. You can use a bit of water if you like.
- Tip it over your cake and let it drip down.
- Decorate with glacé cherries rolled in red cake glitter, segments of orange, and my fave naff umbrellas.