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 160ÂșC, 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.