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Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(65 ratings)

Cook: 1 hr - 1 hr, 30 mins

Easy

Serves 6
Delicious raspberry and amaretti crunch cake

Nutrition and extra info

  • Cake only

Nutrition per serving

  • kcalories640
  • fat37g
  • saturates17g
  • carbs68g
  • sugars34g
  • fibre4g
  • protein12g
  • salt0.92g
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Ingredients

  • 175g soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 85g ground almond
  • 140g amaretti biscuits, roughly broken
  • 250g punnet raspberry

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

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.

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Comments, questions and tips

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Comments (85)

martus's picture
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Absolutely love this cake and made it many times. Even more delicious when served warm, with a scoop of vanilla ice cream.

bikerbell's picture

I wasn't sure about this recipe - until I tried it! Absolutely delicious. As I couldn't remember the amount of raspberries when I went shopping I bought a 150g punnet by mistake, but I found it plenty. Like everyone else mine needed extra time in the oven.
Had it cold as cake and also zapped it in the microwave to serve with ice cream or double cream.

Craighardy89's picture

This was the first cake I've made, nice and simple and shared the portion size between 8 was perfect. Had to leave in the oven for about 1hr 20 mins, perfect pleaser !

campervangirl's picture
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I made this cake for the first time recently and I was really pleased with the results - it looked great and was delicious served with fresh raspberries and cream. However, it did take a while to cook, but it was worth it!

talltone's picture
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Had to bake for another 20 mins or so but it was worth the wait. Utterly delicious and looks very professional

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!

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Questions (2)

cbake_k's picture

Is there a substitute for ground almonds? There are a few people I'm serving who have nut allergies

ConstanzeC's picture
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Just do the cake without the almonds, I have never used them and the cake was always very good.

Tips (3)

joolsfinnigan's picture
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I always add an extra egg to make the mixture softer and easier to handle. So easy to make you can enjoy anytime using raspberries from your freezer.

saiz's picture

Use milk chocolate or white for added taste.

joolsfinnigan's picture
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I always add an extra egg to make the mixture softer and easier to handle.

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