Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(57 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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louisaoliver's picture

My partner and I love this cake and I am making it again this week as it is his birthday. Usually end up having to cook it for about 2 hours though! Strange as usually I have to cook biscuits and other cakes a bit less than the stated time but for some reason this cake just will not set in the middle....

bernadetteking's picture
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Have made this several times. Realised that it takes much, much longer if you use a smaller baking tin as I did at first. Even so, expect 1hr 20 mins. I don't put second layer of raspberries on the top as they can go very hard - I just pile loads on when it's baked.

jmv696's picture

Lovely cake but as others have said, took much longer to cook. Ended up turning oven temperature to 200 to get it cooked. Will make again but will try cooking in hotter oven.

vavavoom100's picture

I can't get reasonably priced fresh raspberries and no frozen. Has anyone used mix of fresh and tinned?

triciabutler70's picture
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Wonderful recipe, served as a dessert with Amaretto ice cream. The raspberries on top almost freeze dry during the baking process...yummy. Mine did need 90 mins baking though not the 60mins stated.

sarahcake's picture
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Gorgeous cake, so easy and perfect first time. Only bought small punnet of raspberries and it was plenty. I kept it in an airtight container but not in the fridge and it lasted well for a good few days. Agree with previous cooking time comments. Cant wait to make this again!!

joolsfinnigan's picture
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My Dinner guests loved this. I only had to cook mine for approx 60 mins - in fan oven. I served it with clotted cream a glass of 'Disaranno' . Delicious!

eaglesdan46's picture
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A fabulous cake, so easy to make, make a very impressive dessert and tastes even better. I've also used the recipe for a charity cake stall and used tulip muffin cases, a bit fiddly but well worth the effort.
Highly recommended cake!!

rachelexeter's picture
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This is a lovely cake - really moist, and tasty, very popular and didn't last long. I think I may have crumbled the biscuits a little too much, but it didnt' affect the taste. Cooking time was much much longer than stated, in our fan assisted over it was just under two hours.

lisabellamy's picture

I made this for a friends birthday and everyone loved it! Took slightly longer to cook than the times listed here, but was worth the wait. I will definitely make this again, lovely warmed up with cream.

anniemorris's picture

Have made this a few times and its always yummy.
We eat it as a pudding with cream. I used raspberries from our allotment which were very juicy and it made it so moist. I think this is better for keeping just for a day or two.

lexiejacobs's picture
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This is a genius recipe - so easy to make and yet really special. I made it to take round to friends - they supplied dinner and we brought dessert. We took also an Amaretto syrup which we made made with Amaretto and sugar to drizzle over the cake (not that it needs it). The recipe timing is way under i think my cake took about double the time. It was still warm when we served and ate and was delicious. I'm making it again for friends coming over for dinner this weekend - and klooking forward to eating it already!

mammachef's picture

Have made a gluten free version of this for my sister on numerous occasions and it's amazing! Would def recommend

maz110357's picture

YUM! - Will make this again, and again and again

csapata's picture
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This is a delicious cake !! Even for those who doesn't have a sweet tooth. A winner every time.

wifeywarner's picture
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Made this a few weeks ago and was loved by all.... making again for Easter. Used frozen raspberries and made a bigger one so took nearly an hour longer - but worth the wait

farmersgirl's picture
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Great cake, will definitely make it again

morgarf's picture
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Fabulous. It did take a good 15 minutes longer to bake than the recipe says, though it is a slightly bakewell style cake, so maybe it's meant to be slightly undercooked? New family favourite.

emsldn78's picture
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I've never baked this cake myself but my friend has baked it a few times and SERIOUSLY I love the cake!!! The sweet almondy flavours work amazingly well with the sharp raspberry deliciousness!

sophiechan's picture
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After the first time I made this and shared it with a friend and the same friend came back to me a week later and said "so... When are you going to make that cake again? Because I've been having dreams about it, it was so good!" and she wasn't even joking!

This cake is so moist and packed full of flavour. The slight sourness of the raspberries with the sweetness of the amaretti make this an instant hit every time.

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