Raspberry & amaretti crunch cake

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• Elaine

  07 November 2007

  Elaine rated this recipe

  

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• pippa r

  05 February 2008

  pippa r rated this recipe

  

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• Annabel

  10 February 2008

  Annabel commented on this recipe

  This is so easy to make and delicious to taste. I used frozen raspberries defrosted and the mix took a lot longer to cook but the end result was fabulous! Will definitely make it again probably next weekend for a dinner party.

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• Annabel

  10 February 2008

  Annabel commented on this recipe

  PS We also ate it as a warm dessert with cream and it was great.

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• Cathy N

  01 March 2008

  Cathy N commented on this recipe

  I've cooked this recipe a number of times and each time it's been a success. Everyone loved it. Use fresh raspberry's whenever possible it makes a nicer cake.

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• Belkey

  13 March 2008

  Belkey rated and commented on this recipe

  

  Very easy to make, but takes considerably longer to cook than the stated 55 - 60 mins. I would say about 75 - 80 mins.

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• Karen

  01 April 2008

  Karen commented on this recipe

  I made this after it was recommended and although it takes a lot longer to cook than the 55-60 mins (mine took about 80) it is DELICIOUS!! Easy and everyone loves it!! Nice warm with custard or cold with cream.

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• Karen

  01 April 2008

  Karen rated this recipe

  

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• Suzy

  28 May 2008

  Suzy rated and commented on this recipe

  

  I made this in advance because my daughters and I were having a "girls day out." How wonderful to come home to a dinner cooked by my husband and a scrumptious pudding. The cake did take longer to cook than stated in the recipe but it turned out moist with a lovely crisp top. What little was left over has lasted well in the fridge and has been wonderful with a cup of tea. One of the best cakes I have made in ages!!

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• stuck-on-the-rock

  28 May 2008

  stuck-on-the-rock rated and commented on this recipe

  

  Wow, fantastic, amazing, for afternoon tea, or a posh pud, this is a winner.

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• Jude

  11 June 2008

  Jude commented on this recipe

  Totally agree with the above comments - this is truly gorgeous! I bought a 200g packet of amaretti biscuits and used half, so I can make another - the shortage didn't matter, it still got rave reviews!! Also used raspberries straight from the freezer and they were fine.

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• runnyeyes

  16 June 2008

  runnyeyes commented on this recipe

  made this as a birthday cake for me!gorgeous.actually,no raspberries, so used cherries.Delicious.

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• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  Made it for my father's birthdayparty. My mother prepared an Italian buffet for the birthday guests with nice pasta salads and anti pasti. This cake was a perfect dessert for this occasion! (it did take longer in the oven)

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• polomint

  13 August 2008

  polomint commented on this recipe

  This has become a firm favourite and I have made it lots of times on request from friends. I use all of the amaretti biscuits and raspberries in the middle and don't scatter them on top - this seems to work well. I also half the 200g packet and use the other half for the next cake!!

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• Porri

  17 August 2008

  Porri commented on this recipe

  A superb cake, I have made it several times now! I would agree with all the other comments here that the baking time given is not enough (I thought perhaps I had used the wrong tin size the first time I made it!) just means you have to wait a bit longer before you can eat it!

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• Vicki Food

  20 August 2008

  Vicki Food commented on this recipe

  I made this for my mum's birthday garden party. 8 cakes to choose from and this one was the ONLY one that got finished totally! Gorgeous, moist and delicious and soo easy to cook. Just make sure you read the recipe through first so you know how much of the raspberries and amarreti biscuits to use at each stage! I too found the cake took longer to cook, set the alarm at 60 mins, and then checked it every 10 mins wit a skewer. Took 80 minutes in the end.

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• frankie

  30 September 2008

  frankie rated and commented on this recipe

  

  I used frozen berries straight from the freezer which worked v well and turned it into a store cupboard classic. Will def make again as recipe was spot on apart for the cooking times. Mine took around 85 mins in an electric oven. I paniced a bit coz it didn't look like there was enough mixture covering the 1st layer but it rose up beautifully in the end. I kept it in the fridge for the 1st day but it seemed to dry out - just in the kitchen in an airtight container was fine. In fact it kept really well (it's a big cake and there are only two of us!)

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• Shonagon

  04 December 2008

  Shonagon rated and commented on this recipe

  

  Another thumbs up here. Jaw droppingly easy to make and a lovely result ,with a contrast of juicy,moist & crunchy textures.I also found that it took at least 80 mins to bake though. On the second outing i varied the berries with equally delicious results. I make this for work - it doesn't last half an hour and they all think i'm a domestic godess ;)

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• sara

  18 December 2008

  sara rated and commented on this recipe

  

  fantastic recipe. frozen raspberries work very well. I served it with a lemon sauce which was lovely with the cake. as with other people, I found that it took over an hour and a half to bake, don't get to impatient with the cooking time-mine seemed to souffle and then took ages to firm up and brown, but it does eventually get there!

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

  This lovely tasting cake went down very well at a family barbeque as a pudding with some cream. Think i'll try it with cherries if I do it again. Agree the cooking time was longer than stated too.

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http://www.bbcgoodfood.com/recipes/2221/

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr - 1 hr 30 mins

Cake only

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

Per serving

640 kcalories, protein 12g, carbohydrate 68g, fat 37 g, saturated fat 17g, fibre 4g, sugar 34g, salt 0.92 g

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