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Raspberry and Amaretti Crunch Cake

This lovely cake actually tastes better the day after baking, a boon for the busy cook! Though it’s delightful even as it comes out of the oven, the crumb becomes moister and the flavor deepens as the cake sits, so you might want to plan accordingly. Or simply rest assured that your breakfast slice the next morning will be even more satisfying than your ‘pudding’ slice the night before! Speaking of which, (pudding, we mean) a dollop of crème fraîche would not go amiss — and somehow, we’re certain this disclosure does not surprise you, knowing us as you do. Be sure to use only the sweetest ripe raspberries you can find — the fruit is not sweetened before folding into the cake, so Mother Nature must do her part to assure the very best cake!

Raspberry and Amaretti Crunch Cake

6 oz. butter, softened (12 tbs.)
6 oz. golden caster sugar (1 cup plus 2 tbs.)
3 eggs
5 oz. self-rising flour (1 cup plus 2 tbs.)
3 oz. ground almonds (¾ cup)
5 oz. amaretti biscuits, roughly broken (about 2 cups)
1 x 6 oz. punnet raspberries, plus more for garnish if desired
confectioner’s sugar for dusting, if desired

Heat oven to 325°F. Lightly coat a 9” loose-bottomed round cake tin with cooking spray.

Put the butter, caster sugar, eggs, flour, and ground almonds into a large bowl. Beat, using an electric hand whisk or the whisk attachment with a standing mixer, until all the ingredients are well blended.

Spread half the cake mixture in the prepared tin. Scatter over half the amaretti biscuits and half of the raspberries. Very lightly press into the cake mixture. Dollop spoonfuls of the remaining cake mixture over the amaretti and raspberries and evenly spread. Scatter the remaining amaretti and raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the center comes out clean

Cool for 15 minutes in the tin. Run a knife around the edge and turn out. Dust with confectioner’s sugar if desired, and serve slices with extra raspberries scattered over.

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