160g butter, softened, plus extra for greasing
150g plain flour, sifted
140g caster sugar
4 tbsp ground almonds, plus extra for dusting
11/2 tsp baking powder
150g amaretti biscuits, roughly broken
3 large oranges, segmented, to serve
mint leaves, to decorate
1 Preheat the oven to 160°C/140°C/gas 3. Line the base of a 24cm springform tin with
baking parchment. Brush the sides with melted butter and dust with ground almonds.
2 Place the butter, flour, sugar, eggs, ground almonds and baking powder in a large bowl
and whisk until well blended.
3 Spread half of the batter into the tin. Sprinkle over the biscuits and then pour the rest of
the batter on top, spreading it out evenly.
4 Bake for 45–50 minutes, until a skewer inserted into the centre comes out clean.
Transfer to a cooling rack and cool in the tin for 20 minutes. Run a knife around the
edge of the tin and turn it out onto a cake platter. Serve with orange segments and
decorate with mint leaves.