After my Buttermilk Panna Cotta with Blood Orange Topping was such a hit, I found myself constantly thinking about how the amaretto made that topping shine. And it occurred to me that I could really showcase the amaretto flavor by using the blood orange topping on amaretto cake. I’d also been trying to come up with a use for some super cute mini cake cups that a friend had gifted me. The result was these mini amaretto cakes that were so good I’m going to have to go buy more mini cake cups.

Guessipe

• 4 TBSP butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 tsp almond extract
• 1/2 cup flour
• 1/4 cup almond flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup almond milk
• 1 TBSP amaretto
• 1/2 recipe of blood orange topping

Cream together the butter and sugar until light and fluffy.

Mix in the egg and almond extract.

In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

In a small bowl, combine the almond milk and amaretto.

Mix half the flour mixture into the butter mixture.

Mix in the milk mixture, then mix in the remaining half of the flour mixture.

Divide the batter evenly between 5 mini cake cups. Bake at 350 degrees F for 20 minutes. Allow cakes to cool completely.

Top each cake with several pieces of blood orange and a few spoonfuls of syrup.