Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(68 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

  • kcal640
  • fat37g
  • saturates17g
  • carbs68g
  • sugars34g
  • fibre4g
  • protein12g
  • salt0.92g
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Ingredients

  • 175g soft butter
    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
    Eggs

    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
    Raspberries

    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

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 (88)

lexiejacobs's picture
5

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
5

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

wifeywarner's picture
5

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
5

Great cake, will definitely make it again

morgarf's picture
4

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
5

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
5

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.

caththeschoolcook's picture

Love this recipe, have made it several times now and everyone really likes it. Lovely warmed in the microwave for a few seconds and served with cream. Easy to make too !

lorna2's picture

This was one of the nicest desserts I ever made but definitely took a full 85 mins in my fan oven - would never recommend to store a cake like this in the fridge - would imagine it would dry out so would recommend storing in air tight container - should be fine. Definitely one for dinner parties.

kirren's picture

Lovely - not too sweet so you can pretend your eating healthily! Had to cook it longer than recipe said though.

aimscakes's picture

I'm thinking of varying this recipe, swapping the raspberries for dark chocolate chunks and chopped almonds, and adding some cocoa to the basic cake mixture. Has anybody tried anything like this? Would it turn out heavy?

kitekat's picture
5

And my rating!

kitekat's picture
5

Made this last night, with halved quantities of all ingredients and made in a loaf tin. Ate it warm with custard and was delicious, it still produced six decent servings from the half quantity I made in the loaf tin though. Also didnt have enough ground almonds, only 40grams so made the rest up in desiccated coconut. I didn't have enough raspberries either so added some jam and just put nearly all amaretto and raspberry mix in the centre, just some amaretto sprinkled on top. Yum, definitely making this one again!

simmyb's picture
5

I've made this twice and I love it. It's easy to make and yet looks fairly impressive. Served with a splash of single cream - perfect!

hayleyj's picture
5

Very easy to make and tastes delicious.

claireparnell's picture
5

Chose to make this cake from the 'Tempting Desserts' book. I'm glad I looked on here first though or I wouldn't have realised how much longer it took to cook. Mine probably took at least 90 minutes, but then I did use lower fat spread instead of butter, which works fine by the way. The cake is gorgeous and was demolished by all with no hint of leftovers for later! Will definitely make again.

joanne_phonics's picture
4

Haven't baked a cake for about 10 years and this one turned out great! I have an old fan oven and it took about an hour and a quater to cook - cover with foil near the end so your cake and rasperries don't burn. Also, make sure you use good biscuits as the crunch makes all the difference!

lizziebabe's picture

As with everyone else, lovely easy cake, everyone loved it, but it took 2 hours in my electric hot air oven. Will try the other oven next time and see if this makes a difference.

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