CAKE IN THE HOUSE

A quick, simple and delicious cake for the tin, to make the most of a glut of fresh raspberries.

RASPBERRY ALMOND CRUMBLE CAKE

Serves 10-12 For the streusel* topping: 90g plain flour ¼ tsp fine sea salt 60g soft light brown sugar 55g unsalted butter, melted For the cake: 150g plain flour

1¾ tsp baking powder

¼ tsp ground cinnamon

½ tsp fine sea salt

75g ground almonds, toasted

120g sour cream, at room temp 45ml sunflower oil

60ml whole milk, at room temp ½ tsp vanilla extract

90g unsalted butter, at room temp 150g soft light brown sugar

2 large eggs, at room temp

150g raspberries

Icing sugar, for dusting

1 Begin by making the streusel topping. Sift the flour, salt and sugar into a bowl and whisk to combine. Gradually add the melted butter while stirring with a fork, until the mixture starts clumping together. Store in the fridge until needed.

2 Preheat the oven to 175C/Fan 155C/ Gas 3. Meanwhile, grease and line a 23cm round springform tin with baking paper.

3 For the cake, sift the flour, baking powder, cinnamon and salt into a bowl, then add the ground almonds and whisk.

In a measuring jug, lightly whisk together the sour cream, oil, milk and vanilla extract.

4 In a separate large bowl, beat the butter and brown sugar using an electric hand mixer on medium-high for 2-3 mins, or until it turns pale and fluffy. Add the eggs, one at a time, making sure each is fully combined before adding the next.

5 Next, add the flour mixture in three additions, alternating with the sour cream mixture. After each addition, beat the batter until everything is just incorporated, taking care not to over-mix. Scrape the batter into the prepared tin and spread the surface evenly. Scatter the raspberries on top and sprinkle with the streusel mix. 6 Bake for 40-45 mins. Allow to cool in the tin for about 15 mins before transferring to a wire rack to cool further. Once cool, dust with icing sugar. The cake is best when served the same day and still just slightly warm.

Cook’s note: Frozen raspberries work just as well and don’t need defrosting.

The cake will keep in the fridge for several days in an airtight container, but remove at least an hour before serving.