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Crunchy almond & raspberry cake with dark chocolate
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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
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.
Any leftovers should be kept in the fridge for up to 2 days and are delicious served chilled.
Typical values per serving:
per serving, including a small (15g) spoon of mascarpone
This recipe was first published in April 2016.