Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

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(80 ratings)

Cook: 1 hr - 1 hr, 30 mins


Serves 6

Delicious raspberry and amaretti crunch cake

Nutrition and extra info

  • sponge only

Nutrition: per serving

  • kcal640
  • fat37g
  • saturates17g
  • carbs68g
  • sugars34g
  • fibre4g
  • protein12g
  • salt0.92g
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  • 175g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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Iona McMillan's picture
Iona McMillan
1st Sep, 2019
Such a lovely cake! Totally different to anything I've made before. Stuck to the recipe apart from adding extra raspberries as all my family love them.
10th Mar, 2018
Lovely cake that's something a bit different. Easy to make. I accidentally made it in a 23 cm tin. It took about 65-70 min to bake
11th Feb, 2018
Great cake, was a big hit at a dinner party, served with some sour cream rather than single cream as it's sharper and works well with the cake. it does require a longer bake though.
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.
2nd Jul, 2016
Great recipe! I used frozen raspberries and blueberries (way cheaper than fresh) and cooked at fan 150. Needed about 2 hours.
1st May, 2016
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
12th Jan, 2016
Absolutely love this cake and made it many times. Even more delicious when served warm, with a scoop of vanilla ice cream.
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.
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 !
9th Jan, 2015
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!


Daisy Driscoll's picture
Daisy Driscoll
8th Jan, 2020
Could I bake this in a loaf tin instead of a round cake tin? Would it still bake ok and with the same quantities of ingredients?
lulu_grimes's picture
9th Jan, 2020
Hello, Yes you could use a loaf tin but as we haven't tested it in one and I don't know how big the one you have is, I'm afraid that I can't tell you how much of everything you will need or how long it will take.
28th Mar, 2018
I found that the scattered raspberries on top burnt. What did I do wrong?
goodfoodteam's picture
1st Apr, 2018
We're sorry to hear that. It may be the oven was too hot. It should be 160C or 140C if you have a fan oven. Placing the cake on the middle shelf is ideal.
26th May, 2017
Can I make this the day before for a party will it still taste good. Are the 6-8 portions generous?
goodfoodteam's picture
29th May, 2017
Thanks for your question. Yes, you can. Simply store it in an airtight container in the fridge once fully cooled. It's made in a 20cm tin which could stretch to 8 portions. You could bulk it up by serving with additional raspberries on the side.
19th Sep, 2013
Is there a substitute for ground almonds? There are a few people I'm serving who have nut allergies
18th Apr, 2015
Just do the cake without the almonds, I have never used them and the cake was always very good.
joolsfinnigan's picture
24th May, 2014
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.
Saize's picture
31st Mar, 2014
Use milk chocolate or white for added taste.
joolsfinnigan's picture
24th May, 2014
I always add an extra egg to make the mixture softer and easier to handle.
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