Looking for a dessert that’s both fruity and indulgent? Look no further than the delicious amaretto blackberry cake! It combines rich almond flavor, sweet blackberries, and a touch of amaretto liqueur.
Whether you’re celebrating a special occasion or just want to treat yourself, this cake is sure to impress. Check out these recipes from top food bloggers to find the perfect version of this decadent dessert.
Key Amaretto Blackberry Cake Ingredients & Why
Butter
Use softened butter for moisture and tenderness in the cake.
Sweeten the cake with sugar.
Eggs
Eggs bind ingredients and provide structure.
Baking Powder
Utilize baking powder for leavening and rising.
Salt
Enhance cake flavor with salt.
Flour
Flour serves as the cake’s base ingredient.
Blackberries
Add flavor and texture with blackberries.
Amaretto Liqueur
Infuse a nutty flavor into the cake and glaze with Amaretto Liqueur.
How Do You Make The Best Amaretto Blackberry Cake?
- Make the pastry by blending flour, salt, icing sugar, and cold butter in a food processor until you have fine breadcrumbs. In a small bowl, combine 3 tbsp cold water with 2 egg yolks, then add it to the mixture in the food processor and pulse until thoroughly combined. Shape the dough into a ball, cover, and refrigerate for 30 minutes for best results.
- Make the compote: In a pan, cook blackberries (set aside 8) and 130g sugar over low heat for 5 mins, then simmer for 10 mins until syrupy.
- Mix cornflour and a spoonful of syrup in a cup to form a paste. Stir this into the compote, let it cool, and then introduce amaretto, lemon zest, and juice for added flavor.
- Roll pastry into a 25cm circle on a floured surface, use it to line a 20cm tart tin, and freeze for 20 mins. Then, preheat the oven to 200°C/180°C fan/gas 6.
- To prep, line the pastry, add baking beans (or dried rice), and bake for 15 minutes. Next, remove the paper and beans, and bake for 7 more minutes. Finish by trimming any excess using a serrated knife.
- Make the frangipane by whisking together softened butter and 150g sugar. Add sea salt, orange zest, ground almonds, almond extract, 3 beaten eggs, and self-raising flour. Beat for 1 minute until thoroughly mixed.
- To prepare, spread compote on the pastry, setting aside 4 tbsp for serving. Layer on the frangipane, arrange reserved blackberries, and sprinkle flaked almonds. Bake for 45 minutes until golden (use foil after 30 minutes if it browns too fast). Cool in the tin, dust with icing sugar, and serve with clotted cream or crème fraîche, extra blackberries, and a drizzle of reserved compote.
Pro Tips For Making Amaretto Blackberry Cake Recipe
- Use fresh blackberries, rinse and dry before adding to the batter.
- To keep blackberries evenly distributed, coat them in a tablespoon of flour before folding into the batter.
- Enhance amaretto flavor by brushing warm cake with an amaretto liqueur and sugar syrup mix.
- Boost moisture with a spoonful of sour cream or Greek yogurt in the batter.
- Elevate presentation: dust with powdered sugar or top with whipped cream and more blackberries.
- Ensure even baking by rotating the pan halfway through.
- Cool the cake completely before applying the amaretto glaze to prevent melting.
- Create amaretto glaze by whisking powdered sugar, amaretto liqueur, and a dash of milk until smooth. Drizzle over the cooled cake and allow it to set before serving.
How to Store Amaretto Blackberry Cake
- Let the cake cool completely before storing.
- Seal the cake with plastic wrap or aluminum foil for airtight storage.
- Store the cake at room temperature in an airtight container or cake carrier.
- To maintain cake moisture, periodically “feed” it with alcohol. Simply poke holes in the top with a toothpick and brush on a bit of Amaretto or other alcohol.
Can You Freeze Amaretto Blackberry Cake?
Based on search results, it’s possible to freeze cakes containing alcohol, but proper wrapping is crucial for preservation. For instance, recipes like almond amaretto pound cake can endure up to two months in the freezer.
Amaretto cake can also stay fresh when covered at room temperature for 3-4 days. Almond amaretto cake layers are good for 2-3 days at room temperature or can be frozen for up to 3 months.
Similarly, amaretto pound cake, made up to three days in advance, can be stored in an airtight container in the refrigerator or frozen for up to a month. Lastly, amaretto Christmas cake is freezable with thorough wrapping in multiple layers of baking parchment to maintain its quality.
Frequently Asked Questions About Amaretto Blackberry Cake
What is Amaretto Blackberry Cake?
Savor the delightful Amaretto Blackberry Cake, a blend of blackberries and Amaretto liqueur for a unique taste experience.
What are the ingredients for making Amaretto Blackberry Cake?
Crafting an Amaretto Blackberry Cake involves a variable set of ingredients, yet it generally comprises butter, sugar, eggs, flour, baking powder, salt, as well as the delightful additions of blackberries and Amaretto liqueur.
Can I use frozen blackberries to make Amaretto Blackberry Cake?
Using frozen blackberries isn’t advisable, as it can result in a soggy cake.
What is the difference between Amaretto and almond liqueur?
Amaretto is a delightful Italian liqueur with a sweet almond flavor, whereas almond liqueur is simply a liqueur infused with the essence of almonds.
Amaretto Blackberry Cake Recipe
Ingredients
- 250g plain flour, plus extra to dust
- ¼ tsp fine sea salt
- 2 tbsp icing sugar, plus extra to dust
- 140g cold unsalted butter, cubed
- 2 large egg yolks, beaten, plus 3 large eggs, beaten
- 350g blackberries, plus extra to serve
- 280g caster sugar
- 1 tbsp cornflour
- 2 tbsp amaretto
- ½ lemon, zest and juice
- 150g unsalted butter, softened
- ¼ heaped tsp sea salt
- 1 large orange, zest
- 85g ground almonds
- 2 tsp almond extract
- 2 tbsp self-raising flour
- 15g flaked almonds
Instructions
- To prepare the pastry, start by combining plain flour, fine sea salt, icing sugar, and cold butter in a food processor. Pulse the ingredients until they resemble fine breadcrumbs. In a separate small bowl, mix 3 tablespoons of cold water with 2 egg yolks. Add this mixture to the food processor and pulse until everything is well combined. Transfer the dough to a bowl, shape it into a ball, cover, and refrigerate for 30 minutes.
- To prepare the compote, start by placing the blackberries (keep 8 aside) and 130g of caster sugar in a pan. Cook them over low heat for 5 minutes until they break down. Then, increase the heat and simmer for an additional 10 minutes until the mixture becomes syrupy.
- Craft a paste by combining cornflour with a spoonful of syrup in a cup, then gently stir it into the compote. Allow it to cool before incorporating amaretto, lemon zest, and juice.
- Start by rolling out the pastry on a lightly floured surface to form a 25cm circle, roughly the thickness of a £1 coin. Gently line a 20cm fluted tart tin with the pastry, allowing an overhang, and then place it in the freezer for 20 minutes. Meanwhile, preheat your oven to 200°C/180°C fan/gas 6.
- Begin by lining the pastry with baking paper and filling it with baking beans (or dried rice). Bake for 15 minutes, then remove the paper and beans. Continue baking for an additional 7 minutes. Finally, trim any excess using a serrated knife.
- To prepare the frangipane, begin by whisking together the softened butter and the remaining 150g of sugar until well combined. Next, incorporate the sea salt, orange zest, ground almonds, almond extract, 3 beaten eggs, and self-raising flour into the mixture. Continue to beat for an additional minute for a perfectly blended result.
- Spread compote over the pastry (reserve 4 tbsp for serving), add frangipane, top with reserved blackberries, flaked almonds, and bake for 45 mins or until golden (cover with foil after 30 mins if browning too fast). Cool in the tin, dust with icing sugar, and serve with clotted cream or crème fraîche, extra blackberries, and a drizzle of reserved compote.
