Venetian Amaretto Zuccotto Cake

Servings: 12

Ingredients:

Non stick baking spray

1 cup granulated sugar

1/2 cup butter, softened

1/2 cup almond paste

2 1/4 cups cake flour

3 1/2 tsp baking powder

1/2 tsp table salt

1/4 cup amaretto liquor

3/4 cup whole milk

4 large egg whites, at room temperature

1/3 cup slivered almonds, toasted

1/2 cup maraschino cherries, drained and quartered

1/2 cup semisweet chocolate mini chips

Sweetened whipped cream, as accompaniment

Cooking Instructions:

Preheat oven to 350 degrees. Prepare a bundt pan by spraying with nonstick spray. Place sugar, butter, and almond paste in a large mixing bowl, and beat on high for 2 minutes. Sift flour, baking powder, and salt. Turn speed to low and add flour mixture to combine. Add amaretto, then milk, and beat on high for 2 minutes scraping bowl occasionally. Add egg whites and beat on high for 3 more minutes. Remove bowl from mixer, and fold in almonds, cherries, and chocolate mini chips. Pour into prepared pan and bake for 1 hour, or until skewer comes out clean. Cool cake before removing from pan. Serve with sweetened whipped cream.

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