• 75 g (3 oz) amaretti biscuits
  • 75 g (3 oz) light muscovado sugar
  • 100 g (3½ oz) lightly salted butter, softened
  • 2 eggs
  • 75 g (3 oz) self-raising flour
  • ½ teaspoon baking powder
  • 200 g (7 oz) cream cheese
  • 8 tablespoons icing sugar, plus extra for dusting
  • 250 g (8 oz) fresh raspberries

Line a 12-section bun tray with paper cake cases. Put the amaretti biscuits in a polythene bag and crush with a rolling pin.

Tip the crushed biscuits into a bowl and add the muscovado sugar, butter, eggs, flour and baking powder. Beat with a hand-held electric whisk for about a minute until pale and creamy. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Beat the cream cheese with a wooden spoon in a bowl to soften, then beat in the icing sugar. Spread over the tops of the cakes with a small palette knife. Arrange a layer of raspberries on top and dust with icing sugar.

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