RAC cake, otherwise known as Raspberry and amaretti crunch cake, is, quite frankly, ridiculous.
I first tried this creation at work, when Joy brought in some for the Company bake off. And it was SO GOOD!
So good, in fact, that I decided to make my own and enter it into the Bermondsey Street festival bake off!
The original recipe was taken from the BBC Good food website. However, I have made some changes that, I feel, takes it to a whole new level!
Recipe (adapted from BBC Good food)
- 175 grams butter (room temperature)
- 175 grams caster sugar
- 160 grams sponge flour
- 3 eggs
- 150g cantucci biscuits
- 250 grams raspberries
- 100 grams toasted almonds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- a pinch of salt
- icing sugar (to dust)
- 1/2 a lemon
- handful of Doria amaretti biscuits for decoration
- Preheat the oven to 160 degrees celcius (gas mark 6 on my oven)
- Line your baking tin with baking parchment
- Cream your sugar and butter together until smooth
- Whisk in the eggs, one at a time until fully incorporated
- Add in the lemon zest
- Sift in the flour, salt, baking powder and baking soda, mixing well to ensure that the the dry ingredients are fully incorporated (the mix will be slightly dry at this point)
- Add in 3/4 of the toasted almonds and half the raspberries. The raspberries will help to give the cake some moisture
- Give the mix one last stir
- Place 12 cantucci biscuits into the mix, arranging them like the hands of a clock
- Bake in the oven for 50 minutes
- Take the cake out of the oven and let it cool on a wire rack. In the meantime, mix the juice of the lemon with a tablespoon of the icing sugar.
- Using a skewer, poke holes all over the top of the cake and pour the lemon mix all over the cake.
- Scatter the remaining raspberries, almonds and the amaretti biscuits over the top of the cake
- Dust with icing sugar
- EAT before anyone else sees the cake.