Almond and Amarettini Bundt Cake with Caramel Sauce

• Preheat the oven to 170deg fan assisted 180deg conventional. Spray a 6 cup Bundt tin with cake release spray. If you also dust with flour, make sure you tap out any excess to avoid an unsightly floury crust.

Make the sauce

• Melt the butter and Sugar together over a low heat until it is all melted. Simmer for about 5 mins stirring occasionally. Take off the heat and add the cream. Mix until well combined. Leave to thicken and cool.

Make the Cake

• With an electric mixer, beat together the butter and sugar until fluffy and lighter in colour
• Add the eggs one at a time adding a little flour to help prevent curdling.
• Add the remaining flour and the baking powder. Mix until well combined.
• Add the Ground Almonds and crushed Amarettini biscuits. Mix until well combined.
• If the mixture is not of a dropping consistency, add the milk and mix together.
• Spoon the batter carefully into the Bundt tin making sure you fill all the corners of the pattern.
• Place in the centre of the oven and bake for 25-30 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
• Leave in the tin to cool for about 15 mins, then carefully turn out onto a wire wrap to cool completely.
• Dust the cake with icing sugar and top with the Amarettini biscuits.

Serving

• Serve with the Caramel sauce if you wish which will keep in the fridge for several days and can also be used on ice-cream sundaes and other cakes.