Post by cheerypeabrain on Aug 19, 2007 13:09:19 GMT 1
Ingredients
For the topping:-
45 g plain flour
45 g walnuts finely chopped (or hazelnuts if preferred)
1 tspn ground cinamon
pinch of salt
45g unsalted butter, melted
125 g fresh raspberries (or diced plums!)
60g light muscovado sugar
For the cake:-
150g self raising flour
1 tspn baking powder
pinch of salt
150g thick Greek yogurt
1/2 tspn vanilla extract
45g unsalted butter, melted
110 g caster sugar
1 large egg
Method
Make the topping, place the flour, chopped nuts, muscovado sugar, cinamon and salt into a bowl, add melted butter and mix with a knife until crumbly in texture. Put in fridge to firm up.
Set the oven to gas 4/180 degrees. Grease and base line a 23cm cake tin with baking parchment
Melt butter in a saucepan (gentle heat)
Put flour, baking powder, salt in a large bowl. Add yogurt, vanilla extract, caster sugar and egg, stir.
Add melted butter and beat mixture until smooth
Spoon mixture into the prepared cake tin, scatter the fresh raspberries over the top.
Sprinkle the topping mixture over the top, let the raspberries peep through, it's best to try and ensure the cake mixture is covered with the crumble.
Bake for 45 - 50 minutes, or until a skewer inserted comes out clean.
remove from the oven...cool, dust with icing sugar, cut into slices and serve.
It also keeps well for the next day...it's doubtful you'll have any left after then anyway! ;D
For the topping:-
45 g plain flour
45 g walnuts finely chopped (or hazelnuts if preferred)
1 tspn ground cinamon
pinch of salt
45g unsalted butter, melted
125 g fresh raspberries (or diced plums!)
60g light muscovado sugar
For the cake:-
150g self raising flour
1 tspn baking powder
pinch of salt
150g thick Greek yogurt
1/2 tspn vanilla extract
45g unsalted butter, melted
110 g caster sugar
1 large egg
Method
Make the topping, place the flour, chopped nuts, muscovado sugar, cinamon and salt into a bowl, add melted butter and mix with a knife until crumbly in texture. Put in fridge to firm up.
Set the oven to gas 4/180 degrees. Grease and base line a 23cm cake tin with baking parchment
Melt butter in a saucepan (gentle heat)
Put flour, baking powder, salt in a large bowl. Add yogurt, vanilla extract, caster sugar and egg, stir.
Add melted butter and beat mixture until smooth
Spoon mixture into the prepared cake tin, scatter the fresh raspberries over the top.
Sprinkle the topping mixture over the top, let the raspberries peep through, it's best to try and ensure the cake mixture is covered with the crumble.
Bake for 45 - 50 minutes, or until a skewer inserted comes out clean.
remove from the oven...cool, dust with icing sugar, cut into slices and serve.
It also keeps well for the next day...it's doubtful you'll have any left after then anyway! ;D
