Rum & Coke Whoopie Pies
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A boozy almond cake with apricot-amaretto glaze, toasted almonds, and confectioners' sugar. Despite the name, it's a single-layer cake, not individual pies.
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.
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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.
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Step 3.
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 4.
Beat in 3 eggs, one at a time, then mix in ½ cup all-purpose flour and 1 teaspoon baking powder until just combined.
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Step 5.
Pour 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 in the pan on a wire rack.
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Step 6.
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 7.
Unmold the cooled cake onto a serving dish. Pour the glaze evenly over the top of the cake.
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Step 8.
Sprinkle ½ cup toasted sliced almonds over the glaze, then dust with ½ cup confectioners' sugar.