Raspberry Amaretto Cake
Prep time
Cook time
Total time
A light and fluffy summer cake
Recipe type: Cake
Serves: 6
  • 50g butter (organic), at room temperature
  • 130g icing sugar
  • 1 large egg (organic)
  • 1 tsp vanilla extract
  • 1 tbsp Amaretto
  • 140g all-purpose flour (organic)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 120ml buttermilk (organic)
  • 130g raspberries
  • 2 tbsp caster sugar (for sprinkling on top)
  1. 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).
  2. 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.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder and baking soda.
  4. 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.
*Adapted from Smitten Kitchen
Recipe by Bowsessed™ at https://bowsessed.com/raspberry-amaretto-cake/