Raspberry and Amaretti Crunch Cake

Not afraid to try something exotic, this week we're offering the chance to make your own Raspberry and Amaretti Crunch Cake, and there are plenty more recipes on our Recipe of the Week page.


175g soft butter

175g caster sugar

3 eggs

140g SR flour

85g ground almonds

140g amaretti biscuits

250g punnet raspberries


  • Preheat oven to 160, fan140, gas 3
  • Butter and base-line 20cm round tin
  • Put all ingredients except biscuits and raspberries in large bowl and beat until well blended.
  • Spread half mixture in the tin, scatter over half the biscuits and a third of the raspberries and lightly press into the cake mixture
  • Dollop dessertspoons of the remaining cake mixture over the amaretti and rasberries and spread evenly. 
  • Scatter and amaretti and half the remaining raspberries over the top
  • Bake 55- 60minutes until skewer inserted in the middle comes out clean
  • Cool 15minutes in tin, run a knife round the edge and turn out.
  • Decorate with last of raspberries, and keep in fridge