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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satans_lil_sister's picture
17th May, 2013
Wouldn't call it crunchy. But it was yummy!
17th Mar, 2013
Blew my mind... MAKE IT. No make two.
25th Feb, 2013
This is such an easy cake to make and it tastes gorgeous. Friends turned up unexpectedly yesterday and joined us for Sunday lunch. I wanted to serve a dessert using ingredients in my larder so checked the GF website for inspiration. I used some raspberries that had been in my freezer since last autumn and it worked perfectly. Will definitely re-stock the freezer with raspberries in readiness for the next impromptu bake! I cooked it in the baking oven of my Aga and it took 55 minutes. We ate it whilst it was still warm, with a scoop of vanilla ice cream. Heaven! I am sure it will taste equally as lovely cold ...... about 11.00 o'clock this morning with a nice cup of coffee :-).
18th Feb, 2013
Five stars! I have made this cake so many times, its so easy to make and although I find it takes longer to cook than stated it really is worth making. Have made it for several birthday parties and it always goes down a treat!
26th Jan, 2013
Absolutely delicious!
8th Dec, 2012
This is a fabulous cake, super recipe and absolutely devoured my family and friends, barely a crumb left!
16th Nov, 2012
This is one of our favourite cakes, it does take a lot longer to cook than stated, but works well with both frozen and fresh raspberries
8th Nov, 2012
haven't made this myself yet but a friend brought it into work, it lasted a whole 10mins brilliant cake!
20th Sep, 2012
This cake is absolutely delicious. Very easy to make, it did take nearer 80 minutes to cook and is best eaten on the day as the amaretto biscuit is soft the next day but still tastes great. It makes a fantastic pudding with cream too.
sllyst's picture
24th Jul, 2012
I have been making this cake for a few years now and i do A LOT of baking but i come back to this often, it's such a simple recipe, yet it has such a lovely balance of textures and flavours and it's a great way to get raspberries and ground almonds into my kids!


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