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Raspberry & amaretti crunch cake
- 175g soft butter
- 175g golden caster sugar
- 3 eggs
- 140g self-raising flour
- 85g ground almonds
- 140g amaretti biscuits , roughly broken
- 250g punnet raspberries
- icing sugar , to dust
- 142ml carton single cream
Directions:View on BBC Good Food
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