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, questions and tips

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eugenia a.
30th Aug, 2016
Simply delicious, thank you. I preferred to whip the butter with the sugar, then add the remaining ingredients, for a softer consistency.
sophie.al
2nd Jul, 2016
5.05
Great recipe! I used frozen raspberries and blueberries (way cheaper than fresh) and cooked at fan 150. Needed about 2 hours.
PurpleBee
1st May, 2016
5.05
Really good cake and supereasy to make. Same as most people I had to bake it much longer than the recipe stated, I'd say an extra 30 min
martus
12th Jan, 2016
5.05
Absolutely love this cake and made it many times. Even more delicious when served warm, with a scoop of vanilla ice cream.
bikerbell
24th Apr, 2015
I wasn't sure about this recipe - until I tried it! Absolutely delicious. As I couldn't remember the amount of raspberries when I went shopping I bought a 150g punnet by mistake, but I found it plenty. Like everyone else mine needed extra time in the oven. Had it cold as cake and also zapped it in the microwave to serve with ice cream or double cream.
Craighardy89
17th Jan, 2015
This was the first cake I've made, nice and simple and shared the portion size between 8 was perfect. Had to leave in the oven for about 1hr 20 mins, perfect pleaser !
campervangirl
9th Jan, 2015
5.05
I made this cake for the first time recently and I was really pleased with the results - it looked great and was delicious served with fresh raspberries and cream. However, it did take a while to cook, but it was worth it!
talltone's picture
talltone
25th Oct, 2014
5.05
Had to bake for another 20 mins or so but it was worth the wait. Utterly delicious and looks very professional
allabearhar
19th Oct, 2014
5.05
This is the easiest cake to make. Great for beginners. Really tasty and even a few days later was loved by everyone at work.
aperls
6th Jun, 2014
5.05
This cake is truly delicious and very easy to make - from a non-baker's perspective. It does take an age to cook, though. I added a few spoonfuls of sherry as it seemed a little thick (was considering another egg as some have suggested). The eggs I used were small, so the sherry was good to loosen it up a bit - but that's prob why it took so long to cook ...

Pages

cbake_k
19th Sep, 2013
Is there a substitute for ground almonds? There are a few people I'm serving who have nut allergies
ConstanzeC
18th Apr, 2015
5.05
Just do the cake without the almonds, I have never used them and the cake was always very good.
joolsfinnigan
24th May, 2014
5.05
I always add an extra egg to make the mixture softer and easier to handle. So easy to make you can enjoy anytime using raspberries from your freezer.
saiz
31st Mar, 2014
Use milk chocolate or white for added taste.
joolsfinnigan
24th May, 2014
5.05
I always add an extra egg to make the mixture softer and easier to handle.