Harvey Wallbanger Cake
20m prep 45m cook 1h 5m ready
A moist, boozy Bundt cake inspired by the 1970s Harvey Wallbanger cocktail, featuring almond paste, amaretto, and a glossy apricot glaze.
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 Cook
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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 butter and sugar 3 to 5 minutes, or until light and fluffy. Mix in almond paste, orange and lemon zests, amaretto, and vanilla. Beat in eggs, flour, and baking powder. Pour batter into the pan and bake 45 minutes, or until a knife inserted into the center comes out clean. Let cool.
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Step 3.
For the glaze: In a saucepan over low heat, stir jam and amaretto together until smooth.
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Step 4.
Unmold the cake onto a serving dish, and pour glaze overtop. Sprinkle with toasted almonds and a dusting of confectioners’ sugar.
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