Crunchy almond & raspberry cake with dark chocolate

  • Preparation time: 10 minutes
  • Cooking time: 60-65 minutes
  • Total time: 70-75 minutes
  • Serves:8


    175g butter, at room temperature
    175g golden caster sugar
    3 medium Waitrose British Blacktail Free Range Eggs
    150g self-raising flour
    75g ground almonds
    150g Doria Amaretti Biscuits, crumbled
    50g dark chocolate, roughly chopped
    200g raspberries
    Mascarpone or cream, to serve 


    1. Grease and base line a 20cm, loose-bottomed cake tin. Preheat
    the oven to 160ºC, gas mark 3.

    2. Using electric beaters, whisk together the butter, sugar, eggs, flour and almonds until smooth and creamy. Carefully fold in two-thirds each of the biscuits, chocolate and raspberries, and spoon into the prepared tin. Scatter the remaining biscuits, raspberries and chocolate on top.

    3. Bake for 60-65 minutes or until risen, golden brown and set. Leave to sit in the tin for 5 minutes then lift out and leave to cool completely. Slice and serve with a spoonful of mascarpone or cream.

    Cook’s tip

    Any leftovers should be kept in the fridge for up to 2 days and are delicious served chilled.

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