AT A GLANCE
This cake is best eaten on the day it's made. If you make it a day ahead, ice it just before serving.
|01||Preheat oven to 160C, and butter and flour a 25cm-diameter cake tin. Beat butter and caster sugar in an electric mixer until pale and light (6-8 minutes). Stir in ground almonds and vanilla, then beat in eggs, one at a time, until combined. Fold in walnuts, flour and baking powder, then fold in amaretto. Spoon into cake tin and bake until a skewer withdraws clean (1¼-1½ hours). Set aside to cool briefly, then turn out onto a cake rack to cool completely.|
|02||Meanwhile, for chocolate icing, melt chocolate and butter in a bowl placed over a saucepan of simmering water, and stir occasionally until combined (3-4 minutes). Spread over cake with a hot, wet palette knife, cut into slices and serve.|