Raspberry & amaretti crunch cake
- Good Food team
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Serves 6
Easy
Cook: 1 hr - 1 hr and 30 mins
A star rating of 4.8 out of 5.105 ratingsRate
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Delicious raspberry and amaretti crunch cake
Freezable (sponge only)
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Ingredients
Nutrition
Units:
MetricUS
-
175g soft butter
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175g golden caster sugar
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3 eggs
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140g self-raising flour
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85g ground almond
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140g amaretti biscuits
roughly broken
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250g punnet raspberry
To serve
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icing sugar
to dust
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142ml carton single cream
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Nutrition: per serving
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kcal640
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fat37g
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saturates17g
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carbs68g
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sugars34g
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fibre4g
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protein12g
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salt0.92g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
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step 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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A star rating of 4.8 out of 5.105 ratings
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