Harvey Wallbanger Cake
A moist, boozy Bundt cake inspired by the 1970s Harvey Wallbanger cocktail, featuring almond paste, amaretto, and a glossy apricot glaze.
Ingredients
- unsalted butter
- sugar
- 1 almond paste
- 1 orange zest of
- 1 lemon zest of
- amaretto liqueur
- vanilla extract
- 3 eggs
- all-purpose flour
- baking powder
- apricot jam
- amaretto liqueur
- sliced almonds toasted
- confectioners' sugar
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.4 mg
- Iron: 0.93 mg
- Magnesium: 10.4 mg
- Phosphorus: 60.6 mg
- Potassium: 93.9 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- unsalted butter
- sugar
- 1 almond paste
- amaretto liqueur
- vanilla extract
- 3 eggs
- all-purpose flour
- baking powder
- apricot jam
- amaretto liqueur
- confectioners' sugar
Prepare
- 1 orange, zest of
- 1 lemon, zest of
- Toast sliced almonds
Let's Cook
-
Step 1.
Preheat oven to 350°F. Grease and flour a 9-inch springform cake pan.
-
Step 2.
In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Mix in almond paste, orange and lemon zests, amaretto, and vanilla. Beat in eggs, flour, and baking powder. Pour batter into the pan and bake 45 minutes, or until a knife inserted into the center comes out clean. Let cool.
-
Step 3.
For the glaze: In a saucepan over low heat, stir jam and amaretto together until smooth.
-
Step 4.
Unmold the cake onto a serving dish, and pour glaze overtop. Sprinkle with toasted almonds and a dusting of confectioners’ sugar.