On tonight's episode of Neven's Italian Food Trails, the Cavan chef will whip up a peach and amaretti sponge cake. Get the recipe here.


  • 200g softened butter, plus extra for the tin
  • 200g caster sugar
  • 200g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • ½-1 tsp almond essence (optional)
  • Zest of 1 Lemon
  • 1 tbsp Olive Oil
  • 1 tsp Amaretto Liqueur
  • 410g Can peaches or apricot halves in natural juice, drained, roughly chopped
  • 85g Amaretti Biscuits
  • 25g Flaked Almonds


  1. Heat oven to 180°C/160°C Fan/Gas Mark 4.
  2. Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.
  3. Put the butter, sugar, flour and baking powder in a large bowl.
  4. Break in the eggs, add the almond essence, lemon zest, olive oil and amaretto liqueur and beat with an electric mixer until smooth and creamy.
  5. Gently stir in the peaches/apricots and the amaretti biscuits.
  6. Spoon into the tin and lightly smooth with the back of the spoon.
  7. Bake for 60 minutes to 1 hour 10 minutes until a skewer inserted into the centre of the cake comes out clean.