Cherry and amaretti cake

An unusual combination of cherries and almond amaretti biscuits in a simple butter cake. This cherry cake is easy to make and requires very little effort. The amaretti biscuits and almond liqueur give it a unique flavour and aroma. A perfect recipe for a summer afternoon treat :).

Ingredients for the cherry and amaretti cake:

• 200 g butter
• 150 g caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 300 g plain flour
• 2 teaspoons baking powder
• 250 g cherries, pitted (if using frozen cherries, thaw them first on paper towels)
• 150 g amaretti biscuits, plus extra for sprinkling
• 4 tablespoons Amaretto liqueur

All ingredients should be at room temperature. Break the amaretti biscuits into pieces, pour over the Amaretto and set aside.

In the bowl of a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. The mixture may look curdled at this stage, but this will not affect the final cake. Add the vanilla extract and mix. Sift the flour and baking powder directly into the batter and gently fold in with a spatula until just combined. Add the soaked amaretti biscuits and gently fold them into the batter.

Line the base of a 23 cm round cake tin with baking paper. Spread half of the batter into the tin and scatter over half of the cherries. Cover with the remaining batter, then arrange the remaining cherries on top, pressing them lightly into the cake.

Bake at 160°C for about 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely. Drizzle with the chocolate glaze and sprinkle with additional crushed amaretti biscuits.

Ingredients for the chocolate glaze:

• 40 ml double cream
• 70 g dark chocolate, finely chopped

Pour the cream into a small saucepan and heat until almost boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.

Enjoy!