Crunchy almond & raspberry cake with dark chocolate

Name: Crunchy almond & raspberry cake with dark chocolate
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 175 g butter, at room temperature; 175 g golden caster sugar; 3 medium Waitrose British Blacktail Free Range Eggs; 150 g self-raising flour; 75 g ground almonds; 150 g Doria Amaretti Biscuits, crumbled; 50 g dark chocolate, roughly chopped; 200 g raspberries; Mascarpone or cream, to serve

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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Vegetarian

Serves8
CourseCake
Prepare10 mins
Cook1 hr 5 mins
Total time1 hr 15 mins

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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
200g raspberries
Mascarpone or cream, to serve

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.