Amaretto Olive Oil Cake Recipe

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Amaretto Olive Oil Cake
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Ingredients
10
Count
Nutrition
302
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
  2. Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
  3. Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
  4. Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
  5. Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
  6. Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
  7. Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.
  8. Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
  9. If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
  10. Serve cake in wedges with berries on the side.
  11. Cooks' Notes: •You can easily make your own matzoh cake meal by finely grinding regular matzoh meal in a clean, electric coffee/spice grinder. •Potato starch is available at most supermarkets or online through purveyors such as Bob's Red Mill. •Cake can be made 1 day ahead, kept loosely wrapped in foil at room temperature and any leftovers will keep, well wrapped, for up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 301.59 Kcal (1263 kJ)
Calories from fat 178.12 Kcal
% Daily Value*
Total Fat 19.79g 30%
Cholesterol 116.25mg 39%
Sodium 147.18mg 6%
Potassium 93.76mg 2%
Total Carbs 23.39g 8%
Sugars 11.96g 48%
Dietary Fiber 0.35g 1%
Protein 6.99g 14%
Iron 1mg 6%
Calcium 27.2mg 3%
Amount Per 100 g
Calories 333.39 Kcal (1396 kJ)
Calories from fat 196.9 Kcal
% Daily Value*
Total Fat 21.88g 30%
Cholesterol 128.51mg 39%
Sodium 162.7mg 6%
Potassium 103.65mg 2%
Total Carbs 25.85g 8%
Sugars 13.22g 48%
Dietary Fiber 0.39g 1%
Protein 7.73g 14%
Iron 1.1mg 6%
Calcium 30mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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