This is a very popular cake — easy, tasty, but full of ingredients that are not good for you. I redid the whole recipe using less sugar and oil, and substituting ingredients that are healthier for you. I served this to guests from the States on Shabbat once and they did not believe that it wasn’t the “real thing.” Surprise your family, too!
Makeover Amaretto Cake
- Cook & Prep: 55 m
- Serving: 12
Prepare the Cake
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large mixing bowl, combine the dry ingredients.
With the mixer on low speed, slowly add the wet ingredients.
Pour the batter into a Bundt pan.
Bake for 45 minutes.
Invert and cool. Dust with confectioners’ sugar.
When reducing the fat and sugar in cakes, usually you have to bake them for less time. When a recipe says bake for one hour, check after 45 minutes. Also, make sure you add a pinch of salt to such recipes, even if it doesn’t say so, as it balances and brings out the sweetness of the cake.
If you don’t have vanilla pudding mix, use three heaping teaspoons of vanilla sugar and three tablespoons flour.
If you just have orange drink with sugar, substitute soy milk (remember, soy milk freezes well – I freeze it in cups and label it), and if you want you can add a half teaspoon orange extract. I’ve tasted it both ways, and both are good.
You might want to add an extra egg white to the eggs for a fluffier cake. Instead of plain confectioners’ sugar, you can mix in a little soy milk and drizzle over the cake. Top with sliced almonds, if desired.
Photography: Daniel Lailah.
Food Styling: Michal Leibowitz.