Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(69 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 eggs



    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, questions and tips

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19th Apr, 2014
This has got to be our favourite cake recipe, so easy to make, straight from the cupboard! and we've always got raspberries in the freezer! Add a touch of luxury and serve with Amaretto shots and Ice cream for a Dinner Party!
13th Apr, 2014
Thought this was so delicious & v easy. Would it freeze ok? Any tips?
7th Sep, 2017
Freezes perfectly!
19th Apr, 2014
I'm sure it will freeze fine.. not tried to myself as there is never any left!!
Saize's picture
31st Mar, 2014
Lovely cake. Very much enjoyed.
26th Jan, 2014
Love this recipe. I cooked this for an hour on 160 in a an oven and it was just right. I added a packet of dark chocolate chips to the cake mixture which were lovely melted with the raspberries. I didn't put the remaining raspberries on top, just served them cold with the warm cake and clotted cream. Divine!
5th Nov, 2013
I made this cake for a big family get-together, along with two others (chocolate and peanut brownies, and a jaffa drizzle loaf). Much to my surprise this was the one that got eaten up far quicker than anything else! Absolutely gorgeous flavours and textures. I was asked to make it again at home the following week, and it's definitely one of our favourites now!
8th Sep, 2013
Made this for a chocoholic friend who says it is better than chocolate cake! Amazing, but definitely needs about 20 minutes more, or next time I will try 150 not 140 degrees.
23rd Jun, 2013
I made cake last week for my boyfriend and family who loved it!!!! The flavours was amazing with a great mix of texture. Definitely going to make it again but thinking I may try and make the Amaretti biscuits myself this time. Fantastic Recipe!!!!!
23rd May, 2013
This cake was a winner with everyone at work, so much so I baked it twice in a week. I also added some dark belgium chocolate chips to the mixture and served with cream or raspberry sauce yum ! As others have said it takes a little long than the 55-60mins more like 80-85 but just check regulary after the 50mins and it'll be fine.


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