Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(59 ratings)

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Cooking time

Cook: 1 hr - 1 hr, 30 mins

Skill level

Easy

Servings

Serves 6

Delicious raspberry and amaretti crunch cake

Nutrition and extra info

Additional info

  • Cake only
Nutrition info

Nutrition per serving

kcalories
640
protein
12g
carbs
68g
fat
37g
saturates
17g
fibre
4g
sugar
34g
salt
0.92g

Ingredients

  • 175g soft butter
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • 140g amaretti biscuits, roughly broken
  • 250g punnet raspberries

To serve

  • icing sugar, to dust
  • 142ml carton single cream

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Method

  1. Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.
  2. Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.
  3. Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
  4. Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.
  5. To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

Recipe from Good Food magazine, July 2004

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Comments

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allabearhar's picture
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This is the easiest cake to make. Great for beginners. Really tasty and even a few days later was loved by everyone at work.

aperls's picture
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This cake is truly delicious and very easy to make - from a non-baker's perspective. It does take an age to cook, though. I added a few spoonfuls of sherry as it seemed a little thick (was considering another egg as some have suggested). The eggs I used were small, so the sherry was good to loosen it up a bit - but that's prob why it took so long to cook ...

joolsfinnigan's picture
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This has got to be our favourite cake recipe, so easy to make, straight from the cupboard! and we've always got raspberries in the freezer!
Add a touch of luxury and serve with Amaretto shots and Ice cream for a Dinner Party!

Pinktulip10's picture
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Thought this was so delicious & v easy.

Would it freeze ok? Any tips?

joolsfinnigan's picture
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I'm sure it will freeze fine.. not tried to myself as there is never any left!!

saiz's picture

Lovely cake. Very much enjoyed.

yasmin70's picture
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Love this recipe. I cooked this for an hour on 160 in a an oven and it was just right. I added a packet of dark chocolate chips to the cake mixture which were lovely melted with the raspberries. I didn't put the remaining raspberries on top, just served them cold with the warm cake and clotted cream. Divine!

elliefleur's picture

I made this cake for a big family get-together, along with two others (chocolate and peanut brownies, and a jaffa drizzle loaf). Much to my surprise this was the one that got eaten up far quicker than anything else! Absolutely gorgeous flavours and textures. I was asked to make it again at home the following week, and it's definitely one of our favourites now!

Lauralovescake's picture

Made this for a chocoholic friend who says it is better than chocolate cake!

Amazing, but definitely needs about 20 minutes more, or next time I will try 150 not 140 degrees.

nicnic1982's picture

I made cake last week for my boyfriend and family who loved it!!!! The flavours was amazing with a great mix of texture. Definitely going to make it again but thinking I may try and make the Amaretti biscuits myself this time. Fantastic Recipe!!!!!

dbear30's picture
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This cake was a winner with everyone at work, so much so I baked it twice in a week. I also added some dark belgium chocolate chips to the mixture and served with cream or raspberry sauce yum ! As others have said it takes a little long than the 55-60mins more like 80-85 but just check regulary after the 50mins and it'll be fine.

satans_lil_sister's picture
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Wouldn't call it crunchy. But it was yummy!

u01eb7's picture
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Blew my mind... MAKE IT. No make two.

missflops's picture
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This is such an easy cake to make and it tastes gorgeous. Friends turned up unexpectedly yesterday and joined us for Sunday lunch. I wanted to serve a dessert using ingredients in my larder so checked the GF website for inspiration. I used some raspberries that had been in my freezer since last autumn and it worked perfectly. Will definitely re-stock the freezer with raspberries in readiness for the next impromptu bake! I cooked it in the baking oven of my Aga and it took 55 minutes. We ate it whilst it was still warm, with a scoop of vanilla ice cream. Heaven! I am sure it will taste equally as lovely cold ...... about 11.00 o'clock this morning with a nice cup of coffee :-).

fionaellis's picture
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Five stars! I have made this cake so many times, its so easy to make and although I find it takes longer to cook than stated it really is worth making. Have made it for several birthday parties and it always goes down a treat!

deadams's picture
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Absolutely delicious!

katiedodd25's picture

This is a fabulous cake, super recipe and absolutely devoured my family and friends, barely a crumb left!

rachelexeter's picture
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This is one of our favourite cakes, it does take a lot longer to cook than stated, but works well with both frozen and fresh raspberries

recentlyvacated's picture
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haven't made this myself yet but a friend brought it into work, it lasted a whole 10mins brilliant cake!

sarahjhutt's picture
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This cake is absolutely delicious. Very easy to make, it did take nearer 80 minutes to cook and is best eaten on the day as the amaretto biscuit is soft the next day but still tastes great. It makes a fantastic pudding with cream too.

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