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Raspberry & amaretti crunch cake

Raspberry & amaretti crunch cake

Rating: 5 out of 5.83 ratings
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 6

Delicious raspberry and amaretti crunch cake

  • Freezable (sponge only)
Nutrition: per serving
HighlightNutrientUnit
kcal640
fat37g
saturates17g
carbs68g
sugars34g
fibre4g
protein12g
low insalt0.92g
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Ingredients

To serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2004

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Overall rating

Rating: 5 out of 5.83 ratings

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