Preheat the oven to 150°C using hot air. Line a 20*20cm baking pan with parchment paper (or you could also grease a 20 cm round pan with butter and flour).
Using an electric mixer, cream together the butter and icing sugar for 2 minutes until the mixture is pale. Mix in the egg and beat well. Add the vanilla extract and Amaretto.
In a separate bowl, whisk together the all-purpose flour, baking powder and baking soda.
Mix in the dry ingredients in three batches, alternating with the buttermilk (beginning and ending with the flour). Do not overbeat the mixture. Transfer it to the prepared baking pan, smoothing the top with a spatula. Scatter the raspberries evenly on the batter, placing the raspberries’ little holes facing upwards. Sprinkle the remaining sugar on top. Bake for 25-30 minutes, until the top of the cake is golden and crispy, and a toothpick inserted comes out clean.
Notes
*Adapted from Smitten Kitchen
Recipe by Bowsessed™ at https://bowsessed.com/raspberry-amaretto-cake/