Raspberry Amaretto Cake

Lately, I've been experimenting with some desserts containing summer fruit. In this recipe, the combination of amaretti-raspberries is particularly successful, where the softness of the dough contrasts with the crunchiness of amaretti and the acidulous raspberries. It is a cake rather rich in butter, like all those of Anglo-Saxon derivation, which lends itself very well to accompany a coffee or tea, both mid-morning and afternoon. For the dough (I wanted a soft consistency), I did not follow the directions of the magazine the usual method of mixing everything together but I preferred to whip the butter with the sugar and then gradually add the other ingredients.

A few days ago I was in the waiting room of an office waiting to start a business meeting, abandoned on a sofa there was a cooking magazine that I immediately grabbed curiously, I speak of the new monthly magazine of Jamie Olivier that I think is called Jamie. When I was finishing leafing through it I see a raspberry and amaretti cake, I immediately fell in love, a nice slice on a saucer edged with its fork, some raspberry scattered here and there. I wanted to read it immediately by eye because the magazine while wishing to take it away with me I left it alone on the sofa, there was a very attentive secretary who kept an eye on me every three seconds severely raising her chin to check that the dangerous guy in front of her did not steal anything! I used sugar and wholemeal flour, I wanted to eliminate a little of butter but I prepared it on the fly doing a thousand other things, I did not have time to elaborate alternatives, Jamie (we are in confidence ...) used the self-raising flour, I simply added a little yeast, toasted the hazelnuts, I put them without roasting. Try, a real treat, I love hazelnuts and macaroons and I like raspberries just as much, in short, a pleasure! I took the photos around 20, it seemed it had to flood gray sky, little light, let's say decent! Then it didn't rain! The day is very intense so I run to do the thousand things that await me, happy Wednesday to everyone!

Perfect for a special occasion or with a cup of your favorite coffee it's unbelievably amazing!

Ingredients

175 g butter

175 gr of whole cane sugar

3 eggs

150 gr whole meal spelt flour

1 teaspoon baking powder

100 gr of hazelnuts

50 gr of amaretti

250 gr of raspberries

Preparation

Work the butter at room temperature with the sugar until the mixture is homogeneous and creamy, add the eggs, mix well. Chop the hazelnuts coarsely, add three-quarters to the egg mixture, add the sifted flour and baking powder, mix. Wash and dry the raspberries, add three-quarters to the mixture, stirring gently. Turn on the oven at 180 C degrees, while it heats, cover a hinged cake tin with parchment paper, pour the mixture, level the surface so that it is homogeneous, sprinkle with coarsely chopped amaretti, bake for 45 minutes. Remove from the oven, let cool, sprinkle with the remaining hazelnuts and leftover raspberries, sprinkle with icing sugar if you want.