Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(60 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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lisamary's picture
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Fantastic - but be warned, this cake is evil! Once you've made it you won't be able to stop eating it. Incredibly easy to make, amazing results, I'm inviting people over for dinner as an excuse to make it again... be a dreadful shame if I forget to serve it...

markkgriffin's picture
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So simple to make and really easy to scale up to my 9" cake tin. Went down a treat at work.

claireashforth's picture
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This was delicious, made it in the morning and once I'd removed the main course from the oven that evening, I turned the oven out and put the cake back in to warm through - perfect!

lynneandpeter's picture

I have made this a number of times and it turns out well every time. One of my favourites.

pookalina's picture
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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.

tan_tan's picture
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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!

shonagon's picture
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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 ;)

franceswilliams2's picture
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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!)

kira000's picture

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.

sandra51's picture

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!

gertic's picture

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!!

karina_ams's picture
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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)

runnyeyes's picture

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

spot-the-dog's picture

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.

verityboak's picture
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Wow, fantastic, amazing, for afternoon tea, or a posh pud, this is a winner.

palmersuzy's picture
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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!!

karentown's picture
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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.

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

cathyn's picture

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.

annabel1962's picture

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

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