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Crunchy almond & raspberry cake with dark chocolate

Crunchy almond & raspberry cake with dark chocolate

By Matthew Vasuvat
10’ Prep time
65’ Cook time
75’ Total time
602 Calories
8 Serving

Summary

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.
Matthew Vasuvat 0 Followers

Step by Step

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Step 1

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

Ingredient

  • Ground almonds
    Ground almonds
    75 grams
  • Golden caster sugar
    Golden caster sugar
    175 grams
  • Raspberries
    Raspberries
    200 grams
  • Dark chocolate
    Dark chocolate
    50 grams
  • Medium waitrose british blacktail free range eggs
    Medium waitrose british blacktail free range eggs
    3
  • Doria amaretti biscuits
    Doria amaretti biscuits
    150 grams
  • Butter
    Butter
    175 grams
  • Self-raising flour
    Self-raising flour
    150 grams

Nutrition Facts

View nutrition facts
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