Raspberry Crumble Cake Recipe
A delicious raspberry crumble cake perfect for a refreshing dessert. Fragrant raspberries, crunchy crumble and light sponge cake harmoniously come together in this delightful treat.
medium
01:30
6
METHOD
Step 1.
Preheat your oven to 180C/160C fan/gas 4.Step 2.
Lightly grease a 23cm round springform cake tin.Step 3.
Beat the butter and sugar together until creamy.Step 4.
Slowly add the eggs, beating well after each addition.Step 5.
Gently fold in the flour, baking powder, and a pinch of salt until combined.Step 6.
Spread half of the mixture onto the bottom of the prepared tin.Step 7.
Scatter the raspberries on top.Step 8.
Dot the remaining cake mixture on top and spread it out as best you can.Step 9.
For the crumble topping, rub the butter, sugar, and flour together, then stir in the almonds.Step 10.
Scatter the mixture over the cake, then bake for 1 hr - 1hr 15 mins until a skewer comes out clean.Step 11.
Let the cake cool in the tin before slicing and serving.
INGREDIENTS
250 gButter
140 gCaster sugar
4 Eggs
225 gSelf-raising flour
2 tspBaking powder
200 gRaspberries
1 pinchSalt
50 gButter, for the crumble topping
50 gCaster sugar, for the crumble topping
75 gSelf-raising flour, for the crumble topping
2 tbspFlaked almonds, for the crumble topping
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