Black Currant Amaretto Cakes
This amaretto cakes are made with a splash of amaretto to give it an almond flavour, with tart black currants mixed in, then baked in mason jars to make individual cakes that would be great with vanilla ice cream!
Servings: 4
Calories: 350kcal
Ingredients
- 95 grams bleached all-purpose flour
- 2.5 mL baking powder
- 0.625 mL baking soda
- 0.625 mL Diamond Crystal fine kosher salt
- 58 grams unsalted butter room temperature
- 100 grams granulated sugar
- 1 large egg(s)
- 15 mL amaretto liqueur
- 2.5 mL pure vanilla extract
- 2.5 mL finely grated lemon zest
- 0.625 mL pure almond extract
- 80 mL yogurt (2 % fat)
- 85 grams black currants ¼ pint
- 8 grams bleached all-purpose flour
- Vanilla bean ice cream optional for serving on top
Instructions
- Preheat the oven to 350°F. Lightly grease four 250 mL mason jars.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. Set aside for later.
- In a bowl with an electric mixer beat the butter and sugar on medium-high until well blended, about 3 minutes.
- Add the egg, beating well until it's incorporated.
- Add the amaretto, vanilla, lemon zest, and almond extract.
- Add the dry ingredients and the yoghurt alternately to the creamed mixture, beginning and ending with the dry ingredients.
- Toss the black currants with 1 tablespoon of flour. Fold the berries into the batter. Scrape the batter into the prepared jars and smooth out the surface.
- Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 to 25 minutes.
- Serve warm or at room temperature with scoops of vanilla bean ice cream.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 350kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 132mg | Potassium: 203mg | Fiber: 1g | Sugar: 27g | Vitamin A: 490IU | Vitamin C: 38mg | Calcium: 76mg | Iron: 2mg
