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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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
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.
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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