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