Amaretto Tea and Marzipan Bundt Cake
It was European Bake night on the Bake Off this week and to celebrate I made a fabulous and utter fantastic Amaretto Tea and Marzipan Bundt/kugelhopf. It was a very special cake and is easy to make too. The almond taste makes this cake more like a pudding than a cake.
How gorgeous is this cake!
For the amaretto flavour I used the lovely Amaretto tea from Whittard.
The smell of this tea, as well as the taste, is so strong and calming but also makes you hungry.
-450g white caster sugar
-4 medium eggs
-350g plain flour
-½ tsp bicarbonate of soda
-tiny pinch of salt
-350g vanilla yoghurt
-60g Amaretto tea from Whittard
-50g Marzipan cut into little chunks (I tried grating it but it was too soft)
-200g icing sugar
-a few drops of water
-purple food colouring paste
– a few teaspoons of the Amaretto tea from Whittard
- Preheat the oven to gas 150 degrees.
- Grease the tin well. I use melted butter and paint it on with a pastry brush and when that has cooled a dusting of flour which helps to find any places on the tin I’ve missed to grease. A good tip especially if you’re using a more decorative and ornate tin.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time until added in, try not to over mix.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
- Add the yoghurt to the butter/egg mix.
- Sift in the flour, bicarb and tea and mix slowly until all the flour has disappeared. If you using a mixer make sure you scrape the bowl to make sure everything is mixed in.
- Add the Amaretto tea and marzipan and mix in well.
- Add the mixture to the tin and bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- Allow the cake to cool in the tin before turning out.
- Make the icing by adding a few drops of water at a time to the icing sugar to make a thick icing.
- Add a little food colouring. I chose a light purple to compliment the amaretto tea.
- When the cake is cooled dribble the icing over and decorate with the tea. A strong thick icing won’t run off the cake too much. Thick icing on a cake is always good.
- Sprinkle the tea on so it sticks as the icing dries.
Happy Baking x
I used the stained glass bundt tin from Nordic Ware for the cake. It is a gorgeous cake tin and produces wonderful results.
I hope you like it.