My Bubby is known in our family for her bundt cakes, my favorites being the amaretto and wine flavors, of course. This year for Rosh Hashanah, I decided to adapt her recipe to make it gluten free and parve, so everyone could enjoy.
For anyone who doesn’t know, amaretto is a sweet liquor with a strong almond flavor which makes for decadent desserts.
Ingredients
For the Cake:
- 227 grams / 1 cup softened butter (I used margarine to keep it parve)
- 2 cups gluten-free all-purpose flour (or regular flour)
You may need slightly more depending on the flour blend - 1/2 cup almond flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1/2 cup amaretto
- 1 tsp vanilla extract
- 1 1/3 cup milk of choice (plant-based for parve)
For Topping:
- 1 cup slivered almonds, toasted
- 1/2 cup powdered sugar
- 1 tbsp amaretto
Add more or less to reach your preferred glaze consistency
Instructions
- Preheat your oven to 180°C / 350°F.
- In a large bowl, combine the dry ingredients:
gluten-free all-purpose flour, almond flour, salt, baking powder, and baking soda. - In a separate bowl, mix together the wet ingredients:
granulated sugar, brown sugar, softened margarine, milk of choice, vanilla extract, and amaretto. - Add the eggs one at a time, mixing until smooth.
- Slowly combine the wet and dry mixtures until a smooth batter forms.
- Pour the batter into a silicone bundt pan and bake for 50 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, make the glaze by mixing the powdered sugar and amaretto.
Add more amaretto or sugar as needed to adjust consistency. - Once the cake is cool, pour the glaze over the top and sprinkle with toasted slivered almonds.
Optional: Poke small holes in the warm cake before glazing to let the topping soak in. - Place flowers in the center of the bundt if that’s your thing, and serve.
(Of course I can’t make a bundt cake without a tribute to the greatest movie of all time)