Several years ago my friend Emma was expecting her second baby and had a baby shower, I decided to make a cake as a present for her. She requested raspberry and amaretto cake, I couldn’t wait to make it! Click here to see the recipe and keep reading.
I adapted the recipe from the bbc good food website. The original recipe can be found here.
175g soft butter
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almond
140g amaretti biscuits , roughly broken
150g raspberry jam
Method
1. 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.
2. Spread half the cake mixture in the lined tin. Dollop over half of the jam and gently swirl it in. Then scatter over half of the amaretti biscuits and very lightly press into the cake mixture.
3. Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberry jam and spread evenly. Dollop over the remaining jam and swirl it in. Then scatter the remaining amaretti over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
4. 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.
Gloverly Cupcakes 
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