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To serve

Nutrition: per serving

  • kcal640
  • fat37g
  • saturates17g
  • carbs68g
  • sugars34g
  • fibre4g
  • protein12g
  • salt0.92g
    low

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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Comments, questions and tips (110)

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Overall rating

A star rating of 4.8 out of 5.98 ratings

rita.henderson2154463

question

Can you freeze raspberry and amaretto cake

frith_trezevant57853

This is a good cake but the recipe needs a little tweaking. The batter - if you cook it right through - is a little dry. Even with the fresh fruit. And it took em longer to cook. I was just patient and kept testing it. If you use the amaretto biscuits on the top, they Will burn. So covering with a…

tam5304912

question

I’ve made this twice and it is delicious. However, my oven is hot (if anything) and, twice, I’ve had to bake it for nearly 2 hours and even then the skewer comes out wet! It is fine to eat though. I’ve followed the recipe to the letter - what am I doing wrong?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You could try increasing your oven temp by 20 degrees. Alternatively you could use a slightly larger tin (e.g. 23cm round) as this will make a shallower cake which should cook more quickly. We hope this helps. Best wishes, BBC Good Food Team.

Domestic07

question

Could you make these into cup cakes?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes absolutely, just reduce baking time accordingly. We hope this helps. Best wishes, BBC Good Food Team.

marieaindow

Tried this for the first time last weekend, I only had a small punnet of raspberry's but it was still delicious, the family all approved so I'll try again with the full amount of fruit next time and hopefully it will be even better.

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