A delightful cake loaded with raspberries, a touch of vanilla and lemon and topped with a buttery, nutty crumb. This is super simple to make and is especially delicious served with cream.
Prep time: 40 mins
Bake time: 1 hr and 20 mins
Total time: 2 hours
For the cake
250g Risen Super White Spelt Flour
180g salted butter, softened
220g golden caster sugar
3 eggs, lightly beaten
1.5 tsps of baking powder
60g ground almonds
80g soured cream or greek yogurt
Zest of 1/2 lemon
1 tsp of vanilla extract
300g fresh raspberries and some to serve
For the crumble
55g Risen Super White Spelt Flour
35g cold salted butter, cubed
20g golden caster sugar
30g chopped brazil nuts
Heat the oven to 180C and butter a deep 20cm cake tin and line with parchment paper.
Make the crumble topping by putting the flour and butter in a bowl and rubbing them together until you get a crumbly texture. Stir through the sugar and the brazil nuts, then put in the fridge
Beat the butter and sugar with an electric whisk till light and fluffy. Gradually whist in the eggs and beat them well in to the mixture. Fold in the flour, baking powder, ground almonds and soured cream. Finally add the raspberries - don't stir too much as they will break up. Mix enough to evenly distribute.
Spoon the mixture into the cake tin and bake in the middle of the oven for 30 minutes. Take out and add the crumble mixture on top, then put back in the oven for another 30 - 50 minutes. You will probably need to bake this cake for the total time as the fruit makes it quite moist.
Remove from the oven and leave to cool in the tin. Slice the cake into thick wedges, dot with raspberries and serve with cream. Store in a tin or airtight container for up to three days.