Raspberry Amaretti Crunch Cake – Willey’s Weekly Bake 145



  • 250g Raspberries
  • 175g Caster sugar
  • 175g Softened Butter
  • 120g Self Raising Flour
  • 100g Ground Almonds
  • 140g Amaretti biscuits
  • Drop of vanilla bean paste
  • 3 Eggs


  1. Preheat the oven to 180 degrees celsius.
  2. Grease and line a cake tin – I used a 20cm spring form tin but this was a little big. IMG_5750E5BC300D-6
  3. Cream together the butter and sugar along with the vanilla bean paste until light and fluffy. IMG_5750E5BC300D-9
  4. Add the flour, ground almonds and eggs and beat together until no lumps. IMG_5750E5BC300D-2
  5. Crush the amaretti biscuit into small pieces. IMG_5750E5BC300D-11
  6. Fill the cake tin with half of the mixture, then place a layer or amaretti biscuits and raspberries on top. IMG_5750E5BC300D-5
  7. Cover with the remaining cake batter and then top with the amaretti biscuits and raspberries.
  8. Bake in the oven for 45 mins t0 1 hour until golden brown on top.
  9. Serve warm with cream as a dessert or enjoy cold.


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