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Raspberry and lemon crumble cake
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250g unsalted butter, softened, plus extra for greasing
250g caster sugar
2 lemons, zest of all, juice of 1
350g plain flour, sifted
2 tsp baking powder
½ tsp bicarbonate of soda
300g natural yogurt, plus extra to serve
4 tbsp milk
icing sugar, to dust
60g plain flour
30g buckwheat flour (or plain flour)
40g light muscovado sugar
70g unsalted butter, cut into cubes
70g whole rolled oats
40g sunflower seeds
40g pumpkin seeds
2 tbsp maple syrup
1 lemon, zest
1. Preheat the oven to 180˚C, gas mark 4. Grease a 23cm round springform cake tin and line with baking parchment. For the crumble, put the flours and sugar into a large bowl then rub in the butter using your fingertips, until the mixture resembles large breadcrumbs. Add the oats, seeds, maple syrup, lemon zest and a pinch of salt. Stir together until well combined. Set aside.
2. For the cake, use electric beaters (or a freestanding mixer) to beat the butter, sugar and lemon zest together until pale and creamy (about 5 minutes). Mix in the eggs one at a time until thoroughly combined. Combine the flour, baking powder, bicarbonate of soda and a pinch of salt in one bowl and the yogurt, milk and lemon juice in another. Carefully fold the flour mixture into the cake batter, followed by the wet mixture; repeat until fully incorporated. Fold in the raspberries.
3. Transfer the mixture to the lined cake tin and top with the crumble mixture and remaining raspberries, gently pressing everything down. Bake for 1 hour 20 minutes- 1 hour 35 minutes, or until a skewer inserted into the centre comes out clean. Cover with foil after 45 minutes if browning too quickly. Leave in the tin to cool for 1 hour, then remove from the tin and serve while still warm or leave to cool completely on a wire rack. Serve with a dusting of icing sugar.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.