Amaretti Crunch Cake with Orange Segments


160g butter, softened, plus extra for greasing

150g plain flour, sifted

140g caster sugar

3 eggs

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.


Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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