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
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5 from 1 vote

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.
Cook Time30 mins
Total Time30 mins
Course: Afternoon Tea, Dessert
Cuisine: American
Servings: 10 - 12 slices
Calories: 621kcal
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: 25.8% | Vitamin C: 0.1% | Calcium: 8.6% | Iron: 5.4%

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