Ray White Baulkham Hills

Recipe Step 1 – Preheat oven to 160C or 140C fan. Grease and line base of 20cm springform pan. Step 2 – Using an electric mixer, beat butter, caster sugar and egg until well combined. Add flour and almond meal and beat until combined. Spread half of batter over base of prepared pan. Top with half of biscuit and half of raspberries, lightly pressing raspberries into batter. Spread over remaining batter. Top with remaining biscuit. Step 3 – Bake for 1 hr 15 mins, until a skewer inserted comes out clean. Cool in a pan for 15 mins, then transfer to a cake stand or serving plate. Top with remaining berries and dust with icing sugar. Serve warm or at room temperature with cream. Method Raspberry Almond Crunch Cake Serves 8 Prep 20 m plus cooking Cook 1 hr 15 m Make it ahead Freezer Friendly Ingredients 175g unsalted butter, at room temperature 3/4 cup (165g) caster sugar 3 eggs, lightly beaten 1 cup (150g) self-raising flour 3/4 cup (90g) almond meal 140g amaretti biscuits, roughly broken 250g raspberries Pure icing sugar, to dust 150ml pure cream, whipped, to serve