Amaretto Cookie Crunch

Amaretto & Raspberry Crunch Cake
  • Serves 10-12 persons
  • Clock 10 minutes
  • Amaretto Cookie Crunch

Homemade Amaretto crunch cake made with amaretti biscuits, fresh raspberries and ground almonds. Served with a generous scoop of LiQ Amaretto Cookie Crunch. Mmmm!


Preparation time = 10 mins
Cook time = 75 mins

  • 350g soft unsalted butter
  • 350g golden caster sugar
  • 6 free range eggs
  • 280g self-raising flour
  • 170g ground almonds
  • 200g amaretti biscuits, broken into crumbs
  • 250g fresh raspberries
  • 80g white chocolate, cut into shards
  • LiQ Amaretto Cookie Crunch ice cream, to serve
This is how you make it
  • Preheat the oven to 140C.
  • Grease a springform cake tin (23cm).
  • Add butter, sugar, eggs, flour and ground almonds into a large bowl.
  • Mix using an electric whisk until smooth and blended.
  • Pour half of the mixture into the cake tin.
  • Scatter ⅔ of the amaretti biscuits, ½ of the raspberries, and 60g of the white chocolate on top. Lightly press them into the cake mixture.
  • Dollop the rest of the cake mixture on top and use a spatula or knife to smooth the surface.
  • Add the remaining raspberries and amaretti cookie pieces on top.
  • Bake for 60 minutes or until golden on top and cooked through.
  • Cool for 15 minutes before removing from the cake tin.
  • Scatter the remaining white chocolate shards on top of the cake.
  • Serve with a large scoop of LiQ Amaretto Cookie Crunch ice cream.


Amaretto & Raspberry Crunch Cake