Amaretto almond cake--a snobbish name for polish babka

Name: Amaretto almond cake--a snobbish name for polish babka
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: en
Ingredients: 2 sticks butter, soft; 1 cup sugar; 1 tablespoon vegetable oil; 4 eggs (separate yolks and whites) at room temperature; 1 and 1/4 cup almond meal; 2/3 cup flour; 2 teeaspoons baking powder; 2 tablespoons Amaretto di Saronno, or any other liqueur or Cognac; a pinch of salt

Other

6 servings

15 min

45 min

Very Easy

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Ingredients

2 sticks butter, soft
1 cup sugar
1 tablespoon vegetable oil
4 eggs (separate yolks and whites) at room temperature
1 and 1/4 cup almond meal
2/3 cup flour
2 teeaspoons baking powder
2 tablespoons Amaretto di Saronno, or any other liqueur or Cognac
a pinch of salt

Preparation

Preheat oven to 350 F.
Grease a bundt cake baking tin with butter and sprinkle with breadcrumbs--that will help to get the cake out.
Using a stand or hand mixer beat together butter and sugar for about 3-5 minutes, or until sugar almost dissolves.
Add egg yolks, one by one, still beating.
Mix in a bowl flour, almond meal, and baking powder, and add them to the batter.
When the batter is well mixed, add oil and liqueur.
Beat whites with salt until stiff and using spatula incorporate them gently into the almond batter.
Transfer the batter into the baking tin and bake it for 40-45 minutes.
Cool down the cake and dust with icing sugar or pour chocolate sauce on it.