Nigella Lawson’s Amaretto Cake is one of those recipes that feels like it’s straight out of a cozy, vintage bakery. but with a twist of elegance and indulgence. When I first made it, I couldn’t help but smile as I measured out the ingredients. It’s the kind of cake that feels like a warm hug: simple but with layers of flavor that hit just right. The amaretto-sweet, nutty and slightly boozy. adds this depth that makes it hard to stop at just one slice. The cake itself is moist, rich and almost tender in texture and the frosting is lusciously smooth, with the amaretto flavor coming through in the most balanced way.
What I love most about it is that it isn’t fussy. There’s no need for intricate piping or decorating (although you could if you want). It’s just about making a cake that’s as comforting as it is delicious. Nigella has this ability to take humble ingredients and turn them into something extraordinary and this cake is a perfect example of that.
Nigella Amaretto Cake Recipe
Ingredients Needed
For Nigella’s Amaretto Cake, the ingredients are pretty straightforward but they come together beautifully. Here’s what you’ll need:
- Butter (room temperature): This adds richness to the cake and honestly, what cake doesn’t benefit from butter?
- Sugar: A basic white sugar is what you’ll need to make the cake sweet and tender.
- Eggs: They’re the backbone of any good cake, providing structure and moisture.
- Plain flour: Not self-raising but simple plain flour, so you can control the texture with the leavening agents.
- Baking powder: Just a bit to help the cake rise.
- Amaretto: This is the star of the show! A splash of the almond-flavored liqueur gives the cake its signature taste. You can use a good-quality amaretto or something a bit more affordable. it’s up to you!
- Milk: For moisture and to bring everything together into a smooth batter.
- Ground almonds: These add an extra almondy flavor and help with the moist, dense texture of the cake.
- Icing sugar (for frosting): To make a smooth, sweet frosting that complements the amaretto flavor.
- Heavy cream: This is to give the frosting a silky texture and just the right consistency.
- Vanilla extract: Just a hint of vanilla pairs perfectly with the amaretto.
Equipment Needed
This recipe doesn’t call for anything too extravagant but here’s what you’ll need in your kitchen:
- Two 20 cm (8-inch) round cake pans: The cake needs to bake evenly, so having a pair of good quality, preferably non-stick pans is essential.
- Mixer (hand or stand): Nigella uses a stand mixer in her recipe but a handheld electric mixer or even a whisk if you want to burn some extra calories will work just fine!
- Measuring cups and spoons: Precision isn’t key in this recipe but having accurate measurements will help your cake turn out just right.
- Cooling rack: Letting the cake cool evenly is crucial so it doesn’t get soggy or collapse.
- Spatula: To gently spread the frosting and smooth it out once the cake is ready.
Instructions To Make Nigella Lawson’s Amaretto Cake
Making this cake is surprisingly simple and that’s part of what makes it so irresistible. I’ll walk you through the steps as if we were baking it together:
- Preheat the oven to 170°C (150°C fan) or 340°F (300°F fan). Grease and line your two cake pans with parchment paper. Trust me, the last thing you want is a sticky cake disaster, so don’t skip this step.
- Mix the wet ingredients: In a large bowl, beat the room-temperature butter and sugar together. I always use my stand mixer for this part because it makes the butter fluffier which helps the cake rise. Once the butter and sugar are light and fluffy, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This is when you start getting that dreamy, rich batter.
- Add the dry ingredients: Sift together the flour, baking powder and ground almonds. Gradually add them into your wet mixture, alternating with the milk and amaretto. I usually do half the dry ingredients, then half the milk and amaretto, mixing gently after each addition. The goal is a smooth batter, not too runny but not too thick either.
- Bake: Divide the batter evenly between the two cake pans. Smooth the tops with a spatula to make sure the batter is even. Pop them in the preheated oven for around 25-30 minutes or until a skewer inserted into the center comes out clean. You’ll know the house is starting to smell amazing about halfway through.
- Cool the cakes: Once done, take them out of the oven and let them cool in the pans for about 10 minutes. After that, turn them out onto a wire rack and let them cool completely.
- Make the frosting: In a mixing bowl, whip the cream until it holds soft peaks. Then gently fold in the icing sugar and a dash of vanilla extract. Add a tablespoon or two of amaretto to taste. this gives it that signature boozy sweetness. Keep tasting as you go to make sure it’s the right balance for you.
- Assemble the cake: Once the cakes are fully cooled, spread a generous amount of the amaretto frosting on top of the first layer. Place the second cake on top and then spread more frosting over the top and sides. The frosting should be smooth and creamy but not too thick. it’s all about a light, velvety finish.
- Chill and serve: Let the cake sit in the fridge for about 30 minutes before serving. It helps the frosting set and gives the flavors a chance to meld together.
What I Learnt
Making Nigella’s Amaretto Cake taught me that sometimes less is more. The ingredients list is simple but the way they come together creates something luxurious. I also learned that precision really does matter, especially with baking. getting that balance of moist cake and smooth frosting is key. The first time I made it, I wasn’t sure how the amaretto would come through in the frosting but it worked so well. It was subtle but it made the cake feel grown-up in the best way possible.
Another thing I realized was how much I loved the texture of the ground almonds in the cake. It added a beautiful softness and density that made every bite feel like a mini indulgence. I also found that this cake gets better the next day. If you can manage to save any, it develops an even deeper, richer flavor after a night in the fridge.
FAQs
How Do I Make Nigella Lawson’s Amaretto Cake Extra Moist?
The secret to keeping this cake super moist lies in the amaretto and sour cream combo. The amaretto adds a rich, nutty flavor while the sour cream ensures the batter stays soft. Don’t skimp on the sour cream-it’s what gives the cake that lush texture!
Can I Use Something Other Than Amaretto In The Cake?
Sure! If you don’t have amaretto on hand, you could substitute with another nut-flavored liqueur, like Frangelico, or even a non-alcoholic option like almond extract. Just adjust the amount, as almond extract is a bit more concentrated.
How Do I Store Nigella’s Amaretto Cake To Keep It Fresh?
This cake stays great for a few days if you wrap it tightly in plastic wrap and store it in an airtight container at room temperature. If you’re looking to extend its life, you can pop it in the fridge. Just make sure to let it come to room temperature before serving so you get that soft, melt-in-your-mouth experience!
