Crunchy almond & raspberry cake with dark chocolate

Crunchy almond & raspberry cake with dark chocolate

This soft sponge cake is flavoured with ground almonds and is packed with chunks of dark chocolate, raspberries and Doria Amaretti biscuits Nutrition includes a small (15g) spoon of mascarpone per serving.

4.5 out of 5 stars(3) Rate this recipe
Vegetarian
  • Serves8
  • CourseCake
  • Prepare10 mins
  • Cook1 hr 5 mins
  • Total time1 hr 15 mins

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,510kJ/ 602kcals

Fat

37.2g

Saturated Fat

19.4g

Carbohydrates

57.4g

Sugars

41g

Fibre

2.5g

Protein

9.3g

Salt

0.6g

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