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Raspberry & peach crumble cake
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For the topping
50g unsalted butter, melted
75g light brown soft sugar
50g plain flour
50g Waitrose Duchy Organic Stoneground Wholemeal Plain Flour
35g blanched hazelnuts, toasted and roughly chopped
For the cake
150g unsalted butter, softened
200g light brown soft sugar
1 unwaxed lemon, finely grated zest
3 British Blacktail Free Range Large Eggs
175g plain flour
75g Waitrose Duchy Organic Stoneground Wholemeal Plain Flour
2 tsp baking powder
1 cardamom pod, pod discarded, seeds ground
200g soured cream
225g raspberries, ²/³ torn in half
1 ripe peach, stoned and thinly sliced
1. For the crumble topping, place the melted butter, sugar, both flours, and a pinch of salt in a bowl. Mix together until it forms rough clumps, then stir through the hazelnuts.
2. For the cake, preheat the oven to 180ºC, gas mark 4 and grease and line the base of a deep 23cm springform cake tin. Beat the butter and sugar together until pale and fluffy, add the lemon zest and beat in the eggs, one at a time, until fully incorporated.
3. In a separate bowl, combine the flours, baking powder, cardamom seeds and a generous pinch of salt. Mix ½ the dry ingredients into the wet, then the soured cream, followed by the remaining dry ingredients. Fold through the halved raspberries.
4. Spoon the mixture into the tin and finish with the sliced peach and remaining raspberries. Sprinkle with the crumble mixture. Bake for 60-70 minutes, or until well risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin before removing to a wire rack.
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