Raspberry & amaretti crunch cake

Name: Raspberry & amaretti crunch cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 175 grams soft butter; 175 grams golden caster sugar; 3 eggs; 140 grams self-raising flour; 85 grams ground almond; 140 grams amaretti biscuits, roughly broken; 250 grams punnet raspberry; 1 serving icing sugar, to dust; 142 milliliters carton single cream

Raspberry & amaretti crunch cake is a dessert that serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 710 calories, 12g of protein, and 42g of fat. If you have butter, punnet raspberry, icing sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to fan 140C/conventional 160C/gas

Equipment you will use

Oven

Butter and base line a loose-bottomed 20cm round cake tin.

Ingredients you will need

Butter

Base

Equipment you will use

Cake Form

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.

Ingredients you will need

Almond Meal

Caster Sugar

Butter

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Amaretti Cookies

Raspberries

Spread

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.

Ingredients you will need

Raspberries

Amaretti Cookies

Spread

Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.

Equipment you will use

Oven

Skewers

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.

Equipment you will use

Knife

To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table.

Ingredients you will need

Powdered Sugar

Serve with the remaining raspberries and a little single cream.

Ingredients you will need

Single Cream

Raspberries

Equipment

Ingredients

Servings:

175grams

soft butter 175grams

golden caster sugar 3

eggs 140grams

self-raising flour 85grams

ground almond 140grams

amaretti biscuits, roughly broken 250grams

punnet raspberry 1serving

icing sugar, to dust 142milliliters

carton single cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.