Name: Raspberry crumble ring cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 125 gram butter, softened; 1 1/4 cup (275g) caster (superfine) sugar; 1 teaspoon finely grated lemon rind; 1 teaspoon vanilla bean paste; 3 eggs; 1 cup (150g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1/4 teaspoon bicarbonate of soda (baking soda); 1/2 cup (125ml) milk; 125 gram raspberries; 1 teaspoon icing (confectioners') sugar; Crumble topping; 1 cup (150g) plain (all-purpose) flour; 1/2 cup (60g) ground almonds; 1/3 cup (75g) demerara sugar; 1/3 cup (75g) caster (superfine) sugar; 125 gram cold butter, chopped; 1/4 cup (20g) rolled oats; 1/3 cup (25g) flaked almonds

Ingredients

125 gram butter, softened

1 1/4 cup (275g) caster (superfine) sugar

1 teaspoon finely grated lemon rind

1 teaspoon vanilla bean paste

3 eggs

1 cup (150g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1/4 teaspoon bicarbonate of soda (baking soda)

1/2 cup (125ml) milk

125 gram raspberries

1 teaspoon icing (confectioners') sugar

Crumble topping

1 cup (150g) plain (all-purpose) flour

1/2 cup (60g) ground almonds

1/3 cup (75g) demerara sugar

1/3 cup (75g) caster (superfine) sugar

125 gram cold butter, chopped

1/4 cup (20g) rolled oats

1/3 cup (25g) flaked almonds

Method

1.Preheat oven to 180°C. Grease a deep 10cm x 20cm ring pan with removable base.

2.Beat butter, sugar, rind and paste in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add combined sifted dry ingredients and milk; beat on low speed until just combined. Increase speed to medium; beat for 1 minute or until mixture is smooth and paler in colour. Spoon mixture into pan; smooth surface.

3.Bake cake for 20 minutes.

4.Meanwhile, make crumble topping; combine flour, ground almonds and sugars in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Add oats and flaked almonds; press mixture together with your fingers to create large uneven lumps.

5.Working quickly, scatter raspberries over cake, pushing them lightly into the mixture; sprinkle with topping.

6.Bake cake a further 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar.

This cake is best made on day of serving.
Note

Woman's Weekly Food

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Ingredients

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