I don’t generally need a reason to bake something sweet and delicious however, it’s always good to have an excuse to really push the boat out. So when I came across this cake I knew I had the perfect occasion in mind to try it out. Recently a friend of ours celebrated her birthday, Belinda you know who you are!! So this weekend we got the gang together and had ourselves a party! This cake is really so simple to make but very decadent and was perfect for some birthday indulgence.
So you’ve guessed it I DID find this recipe in the old faithful BBC Good Food magazine. The April edition has been the best this year for baking both sweet and savoury. Probably because it came with a supplement booklet that has 30+ Brilliant Bakes. And yes, I am working my way through them all. Not fast enough it would appear if comments from the boys are anything to go by but I do get very distracted by all my other cook books, the recent addition being Heston at Home, I’ll get back to that.
Anyway this cake is a Raspberry and Amaretti Crunch Cake. Two of my favourite ingredients, raspberries and almonds and then the added bonus of amaretti biscuits. I just had to have a cup of coffee on the go while I was making this cake for dipping purposes for one or two little amaretti biscuits!!
Anyway here we go!
- 175g/6oz soft butter
- 175g/6oz golden castor sugar
- 3 eggs
- 140g/5oz self raising flour
- 85g/3oz ground almonds
- 140g/5oz amaretti biscuits, roughly broken
- 250g punnet raspberries
- icing sugar for dusting
Pre heat oven to 160c/320f/gas 3. Line a 20cm/8in loose based round cake tin.
Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl and beat using an electric hand whisk until all the ingredients are well blended. I find it best to use very soft butter so you don’t get lumpy bits throughout the cake mixture.
Spread half of the cake mixture into the prepared cake tin. Then scatter over half of the amaretti biscuits followed by a third of the raspberries. Very lightly press the raspberries into the cake mixture.
Dollop (great word!) spoonfuls of the remaining mixture over the amaretti and raspberries and spread out evenly and ensure that all the biscuits are covered. This bit is a little tricky because the amaretti tend to become dislodged as the mixture is being spread.
Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55 to 60 minutes, until a skewer inserted into the centre comes out clean. I found I needed to give the cake an extra 10 minutes than the recommended time. Cooking time will depend on your oven.
This cake keeps best in an airtight tin in the fridge for about two days. And to my amazement I found that it tasted even better the next day. It was extra moist, probably from the ground almonds and raspberries. Delicious!!