zoom Raspberry & almond cake with crumble topping

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    Raspberry & almond cake with crumble topping

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    Raspberry & almond cake with crumble topping

    • Preparation time: 15 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 8 - 10


    125g unsalted butter, softened, plus extra for greasing
    175g plain flour, plus extra for dusting
    1 tsp baking powder
    ½ tsp bicarbonate of soda
    ½ tsp sea salt flakes
    ½ tsp ground cinnamon
    ½ tsp mixed spice
    125g golden caster sugar
    2 British Blacktail Free Range Medium Eggs, beaten
    150ml tub soured cream
    1 tsp vanilla extract

    For the topping
    150g Raspberries
    40g golden marzipan, torn into small pieces
    4 tbsp plain flour
    2 tbsp dark brown soft sugar
    ½ tsp ground cinnamon
    2 tbsp melted butter
    2 tbsp flaked almonds


    1. Preheat the oven to 190ºC, gas mark 5. Grease and flour an 18cm springform cake tin. Tap off any excess flour. Put all the dry ingredients, except the sugar, in a medium bowl and stir everything together.

    2. In a mixing bowl, cream the butter and sugar together until pale. Gradually add the eggs, mixing well between each addition. Mix in the soured cream and vanilla, then fold in the dry ingredients. Spoon into the tin and dot with the raspberries and marzipan. 

    3. In a bowl, mix together the remaining topping ingredients, except the almonds, to form a lumpy mixture. Squeeze chunks together and place them among the raspberries and marzipan. Sprinkle the flaked almonds over the top.

    4. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the tin. Run a knife around the edge of the tin to remove the cake. Serve as it is, or with cream.  

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