Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(68 ratings)

Cook: 1 hr - 1 hr, 30 mins


Serves 6
Delicious raspberry and amaretti crunch cake

Nutrition and extra info

  • Cake only

Nutrition: per serving

  • kcal640
  • fat37g
  • saturates17g
  • carbs68g
  • sugars34g
  • fibre4g
  • protein12g
  • salt0.92g
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  • 175g soft butter



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

  • 175g golden caster sugar
  • 3 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



    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


  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 (88)

u01eb7's picture

Blew my mind... MAKE IT. No make two.

missflops's picture

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

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

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

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

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

sarahjhutt's picture

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.

sllyst's picture

I have been making this cake for a few years now and i do A LOT of baking but i come back to this often, it's such a simple recipe, yet it has such a lovely balance of textures and flavours and it's a great way to get raspberries and ground almonds into my kids!

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

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

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

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

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

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

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.


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