Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(69 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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louisaoliver
16th Jul, 2012
My partner and I love this cake and I am making it again this week as it is his birthday. Usually end up having to cook it for about 2 hours though! Strange as usually I have to cook biscuits and other cakes a bit less than the stated time but for some reason this cake just will not set in the middle....
bernadetteking
4th Jul, 2012
5.05
Have made this several times. Realised that it takes much, much longer if you use a smaller baking tin as I did at first. Even so, expect 1hr 20 mins. I don't put second layer of raspberries on the top as they can go very hard - I just pile loads on when it's baked.
jmv696
11th May, 2012
Lovely cake but as others have said, took much longer to cook. Ended up turning oven temperature to 200 to get it cooked. Will make again but will try cooking in hotter oven.
vavavoom100
14th Mar, 2012
I can't get reasonably priced fresh raspberries and no frozen. Has anyone used mix of fresh and tinned?
triciabutler70
26th Feb, 2012
5.05
Wonderful recipe, served as a dessert with Amaretto ice cream. The raspberries on top almost freeze dry during the baking process...yummy. Mine did need 90 mins baking though not the 60mins stated.
sarahcake
11th Feb, 2012
5.05
Gorgeous cake, so easy and perfect first time. Only bought small punnet of raspberries and it was plenty. I kept it in an airtight container but not in the fridge and it lasted well for a good few days. Agree with previous cooking time comments. Cant wait to make this again!!
joolsfinnigan
29th Jan, 2012
5.05
My Dinner guests loved this. I only had to cook mine for approx 60 mins - in fan oven. I served it with clotted cream a glass of 'Disaranno' . Delicious!
eaglesdan46
27th Dec, 2011
5.05
A fabulous cake, so easy to make, make a very impressive dessert and tastes even better. I've also used the recipe for a charity cake stall and used tulip muffin cases, a bit fiddly but well worth the effort. Highly recommended cake!!
rachelexeter
16th Sep, 2011
5.05
This is a lovely cake - really moist, and tasty, very popular and didn't last long. I think I may have crumbled the biscuits a little too much, but it didnt' affect the taste. Cooking time was much much longer than stated, in our fan assisted over it was just under two hours.
lisabellamy
7th Sep, 2011
I made this for a friends birthday and everyone loved it! Took slightly longer to cook than the times listed here, but was worth the wait. I will definitely make this again, lovely warmed up with cream.

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