amaretti biscuit

Delicious raspberry and amaretti crunch cake

Raspberry & amaretti crunch cake

soft butter

golden caster sugar

eggs

self-raising flour

ground almond

amaretti biscuits

punnet raspberry

icing sugar

carton single cream

Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.

Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.

Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.

Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.

To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

Christmas celebrations are not complete without a classic trifle. This stunning dessert recipe features layers of madeira sponge, fruit jelly, custard and cream

Classic sherry trifle

frozen summer fruit (raspberries, blackberries, red and blackcurrants)

caster sugar

leaf gelatine

custard powder

milk

1½-2 madeira cakes

tbsp sherry

double cream

tsp vanilla extract

tbsp icing sugar

amaretti biscuits to serve

Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.

Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.

Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Keep the remaining liquid.

Squeeze excess water from the gelatine, add to the hot fruit syrup reserved from the pulp above and stir to dissolve. Cool, then chill until on the point of almost setting.

Make the custard according to pack instructions with 75g custard powder, 1.2 litres milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.

Pile 1½-2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.

Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.

When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.

Whip 300-450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

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Raspberry & amaretti crunch cake

Classic sherry trifle

Top 2 amaretti biscuit recipes from across the web

The most viewed amaretti biscuit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry & amaretti crunch cake

Classic sherry trifle

The most viewed amaretti biscuit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine