Almond and Amarettini Bundt Cake with Caramel Sauce

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Almond and Amarettini Bundt Cake

A very simple, fine textured cake with a subtle Almond flavour. The Caramel Sauce is devilishly moreish.

Other bundt cakes that you might like to try.


Almond and Amerettini Bundt Cake

Almond and Amarettini Bundt Cake with Caramel Sauce

A very simple, fine textured cake with a subtle Almond flavour. The Caramel Sauce is devilishly moreish.
Print Pin Rate
Course: Afternoon Tea, Dessert
Cuisine: American
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 10 - 12 slices
Calories: 621
Author: Lynn Hill


Caramel Sauce

  • 200 g Unsalted Butter
  • 200 g Light Muscovado Sugar
  • 200 ml Double Cream

For the Cake

  • 170 g Unsalted butter softened
  • 170 g Golden Caster Sugar or Light Brown Sugar
  • 3 Medium Eggs
  • 170 g Self Raising Flour sifted
  • 0.5 tsp Baking Powder sifted
  • 50 g Amarettini Biscuits finely crushed
  • 50 g Ground Almonds
  • 1 tbs Milk optional
  • Icing sugar for dusting
  • 8 Amerettini Biscuits for decoration


  • Preheat the oven to 170deg fan assisted 180deg conventional. Spray a 6 cup Bundt tin with cake release spray. If you also dust with flour, make sure you tap out any excess to avoid an unsightly floury crust.

Make the sauce

  • Melt the butter and Sugar together over a low heat until it is all melted. Simmer for about 5 mins stirring occasionally. Take off the heat and add the cream. Mix until well combined. Leave to thicken and cool.

Make the Cake

  • With an electric mixer, beat together the butter and sugar until fluffy and lighter in colour
  • Add the eggs one at a time adding a little flour to help prevent curdling.
  • Add the remaining flour and the baking powder. Mix until well combined.
  • Add the Ground Almonds and crushed Amarettini biscuits. Mix until well combined.
  • If the mixture is not of a dropping consistency, add the milk and mix together.
  • Spoon the batter carefully into the Bundt tin making sure you fill all the corners of the pattern.
  • Place in the centre of the oven and bake for 25-30 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin to cool for about 15 mins, then carefully turn out onto a wire wrap to cool completely.
  • Dust the cake with icing sugar and top with the Amarettini biscuits.


  • Serve with the Caramel sauce if you wish which will keep in the fridge for several days and can also be used on ice-cream sundaes and other cakes.


The cake will keep in an airtight container for 3 or 4 days.
To loosen the sauce to a pouring consistency after being in the fridge, place in a pan over a very gentle heat for a few moments, or in the microwave for a few seconds according to your oven instructions.


Calories: 621kcal | Carbohydrates: 58g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 156mg | Sodium: 66mg | Potassium: 134mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1290IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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