Amaretto Raspberry Cake Recipe
Are you in search of a delightful dessert that perfectly blends sweet and tangy flavors? Well, the Amaretto Raspberry Cake is your answer! This cake harmoniously combines almond and raspberry flavors, creating a delectable and captivating dessert.
Ingredients
- 175g soft butter
- 175g golden caster sugar
- 140g self-raising flour
- 85g ground almond
- 140g amaretti biscuits, roughly broken
- 250g punnet raspberry
To serve
- icing sugar, to dust
- 142ml carton single cream
Instructions
- Start by preheating the oven to 140C with a fan or 160C conventionally, using gas mark 3. Next, prepare a 20cm round cake tin by greasing it with butter and lining the base. In a large bowl, combine the butter, caster sugar, eggs, flour, and ground almonds. Use an electric hand whisk to blend all the ingredients until well combined.
- Begin by spreading half of the cake mixture in the lined tin, followed by scattering half of the amaretti biscuits and one-third of the raspberries. Lightly press these ingredients into the cake.
- To prepare, evenly spread the remaining cake mixture over the amaretti and raspberries. Sprinkle the remaining amaretti and half of the raspberries on top. Bake for 55-60 minutes until a skewer inserted in the center emerges clean.
- After 15 minutes of cooling in the tin, gently run a knife along the edges, then transfer to a covered container in the fridge where it can stay fresh for up to 2 days.
- When ready to enjoy, take it out of the fridge an hour before serving. Lightly dust with icing sugar and bring it to the table. Pair it with the remaining raspberries and a dollop of single cream for a delightful treat.