This is one of my favourite cakes to make.  It’s simple to make and gets great comments every time.  It’s lovely warm with cream or icecream as a pudding and just as delicious cold with a cup of tea.  This recipe makes one cake in a 20cm round cake tin.


175g unsalted  butter, softened

175g caster sugar ( I usually use golden)

140g self raising flour

85g ground almonds

3 eggs

8 amaretti biscuits

150-200g frozen raspberries (fresh is also fine but I usually keep a stash in the freezer)


Heat the oven to 150c  

Put the butter, sugar, flour, almonds and eggs in a mixer and mix well together ( you can obviously use a hand mixer or do it by hand)

Put half the cake mix in the tin and spread it evenly. Arrange half the raspberries on top and then crush half the amaretti biscuits over the raspberries.
Put the remaining cake mix on top, arrange the remaining raspberries and finally crush the other half of the amaretti biscuits on top.

Bake for 50 minutes or until a cake tester comes out clean.


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