Pumpkin Martini Cakes
20m prep 45m cook 1h 5m ready
A moist almond cake infused with amaretto and citrus zest, topped with a warm apricot-amaretto glaze, toasted almonds, and powdered sugar. Inspired by the classic Pumpkin Martini cocktail, this dessert is perfect for autumn gatherings.
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 63.8 mg
- Iron: 1.22 mg
- Magnesium: 11.3 mg
- Phosphorus: 83.6 mg
- Potassium: 64.8 mg
- Zinc: 0.44 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- unsalted butter
- sugar
- 1 almond paste
- orange zest
- lemon zest
- amaretto liqueur
- vanilla extract
- 3 eggs
- all-purpose flour
- baking powder
- apricot jam
- amaretto liqueur
- confectioners' sugar
Prepare
- Toast sliced almonds
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.
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Step 2.
In a mixing bowl, cream ¾ cup unsalted butter and ¾ cup sugar for 3 to 5 minutes, or until light and fluffy. Mix in 1 (7-ounce) tube almond paste, zest of 1 orange, zest of 1 lemon, ¼ cup amaretto liqueur, and 1 teaspoon vanilla extract until well combined.
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Step 3.
Beat in 3 eggs, one at a time, then mix in ½ cup all-purpose flour and 1 teaspoon baking powder until just combined. Pour the batter into the prepared pan and bake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
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Step 4.
While the cake cools, make the glaze: In a small saucepan over low heat, stir 2 tablespoons apricot jam and ¼ cup amaretto liqueur together until smooth. Remove from heat.
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Step 5.
Unmold the cooled cake onto a serving dish. Pour the glaze evenly over the top. Sprinkle with ½ cup toasted sliced almonds and dust with ½ cup confectioners' sugar.
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