Raspberry & amaretti crunch cake

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• Lynne

  10 January 2009

  Lynne commented on this recipe

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

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• Claire100

  21 January 2009

  Claire100 rated and commented on this recipe

  

  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!

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• MarkG

  20 February 2009

  MarkG rated and commented on this recipe

  

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

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• eleanor73

  16 March 2009

  eleanor73 rated this recipe

  

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• lisamary

  24 March 2009

  lisamary rated and commented on this recipe

  

  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...

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• ayesha shahid

  15 May 2009

  ayesha shahid commented on this recipe

  This is the best cake i've ever tasted and baked!!! A hit with everyone. Fantastic!

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• Sazzle Brush

  16 May 2009

  Sazzle Brush commented on this recipe

  Really good and went down a treat with many people. Cooking time definitely needs altering though.

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• jo62

  10 July 2009

  jo62 rated and commented on this recipe

  

  Took 90 mins to cook in my electric fan oven. Lovely combination of flavours and textures. Much enjoyed eaten warm with cream by my almond - loving husband.

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• Paypol

  26 July 2009

  Paypol commented on this recipe

  Really like this cake and is very easy to make. I do the first stage in my food processor with beaters and blend it for about 30secs. I have also made it with cherries now and its just as nice. I don't use ground almonds, just increase the flour and generally scale it down to a 7" tin using 2/3rd of the ingredients, although I never measure the fruit and biscuits. It is very nice warm, I put it in the microwave for a few seconds before eating and have it with cream.

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• nigellawannabe

  01 August 2009

  nigellawannabe commented on this recipe

  Delicious! Very easy to make, although be careful with the cooking time. I've made it several times now and it always needs about 20 minutes longer than the recipe says.

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• Michele

  11 August 2009

  Michele rated and commented on this recipe

  

  Loved this one. Really really simple to make and so delicious and impressive. Have made it twice in the last week. The first time it only took 60 minutes to cook, and the second time it took nearly 75! Don't know why, but it tasted the same both times. Perfect pudding for a summer bbq.

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• Little_pudding

  20 August 2009

  Little_pudding rated and commented on this recipe

  

  Have made this twice for different sets of visitors. It's fantastic and absolutely delicious. Took 80 mins to cook as suggested in other comments.

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• Lincoln Lizzie

  06 September 2009

  Lincoln Lizzie commented on this recipe

  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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• Rob Rooney

  05 January 2010

  Rob Rooney rated this recipe

  

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• Jo

  03 February 2010

  Jo rated this recipe

  

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• cake!

  06 February 2010

  cake! rated this recipe

  

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• lazy cook

  09 February 2010

  lazy cook rated this recipe

  

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• Jo

  15 April 2010

  Jo commented on this recipe

  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!

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• VMS

  20 April 2010

  VMS rated this recipe

  

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• Claire Wood

  04 July 2010

  Claire Wood rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 1 hr - 1 hr 30 mins

Cake only

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

Per serving

640 kcalories, protein 12.0g, carbohydrate 68.0g, fat 37.0 g, saturated fat 17.0g, fibre 4.0g, sugar 34.0g, salt 0.92 g

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