Apricot and amaretto cream cake

Apricot and amaretto cream cake


28 people made this

About this recipe: This fantastic four-layer cake is perfect for birthdays or any special occasion. A moist sponge cake is layered with an apricot and amaretto filling and topped with a rich cream cheese icing.

Rick Walker

Serves: 24 

  • For the Cake
  • 520g sponge cake mix
  • 3 eggs
  • 240ml buttermilk
  • 4 tablespoons amaretto liqueur
  • 4 tablespoons vegetable oil
  • For the Filling
  • 1 (420g) tin apricot halves, drained
  • 160ml amaretto liqueur
  • For the Topping
  • 450g cream cheese
  • 3 tablespoons amaretto liqueur
  • 475g icing sugar, sifted

Prep:30min  ›  Cook:35min  ›  Extra time:2hr cooling  ›  Ready in:3hr5min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour 2 round 23cm cake tins.
  2. In a large bowl, combine cake mix, eggs, buttermilk, 4 tablespoons amaretto and oil. Beat for 4 minutes on medium speed. Divide batter in prepared tins.
  3. Bake in preheated oven for 35 minutes or until a skewer inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
  4. Make apricot filling by combining drained apricots and 160ml amaretto in a liquidiser. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers.
  5. In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add icing sugar and beat until smooth. Spread over top and sides of cake.

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