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 eggs
    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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joolsfinnigan
19th Apr, 2014
5.05
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!
Pinktulip10
13th Apr, 2014
5.05
Thought this was so delicious & v easy. Would it freeze ok? Any tips?
joolsfinnigan
19th Apr, 2014
5.05
I'm sure it will freeze fine.. not tried to myself as there is never any left!!
Saize
31st Mar, 2014
Lovely cake. Very much enjoyed.
yasmin70
26th Jan, 2014
5.05
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!
elliefleur
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!
Lauralovescake
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.
nicnic1982
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!!!!!
dbear30
23rd May, 2013
5.05
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.
satans_lil_sister's picture
satans_lil_sister
17th May, 2013
4.05
Wouldn't call it crunchy. But it was yummy!

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