This raspberry almond crumble cake is one for any cake lover. I must confess that I am not much of a cake person myself. Those big, sweet flans with whipped cream or whatever: I'm not into them. But a slice of cake: ohhhh, yes please. I love that. Not too much craziness, just cake with a hint of fruit or a crumble, like in this raspberry-almond cake. The main focus, in my opinion, should just be on a soft, fluffy cake. Because that's what I love.
Raspberry almond crumble cake
20 minutes + 70 minutes oven
Average
Raspberry almond crumble cake
The raspberry-almond crumble cake is a delicious and foolproof bake that always succeeds, even for beginners. This cake combines a soft, fluffy base with a sweet and crunchy crumble of raspberries and almonds. It is an ideal treat for coffee, brunch or just as a snack.
The base of the cake is a simple batter that you quickly mix together. It consists of ingredients you probably already have at home, such as flour, sugar, butter, and eggs. This makes for a soft, fluffy cake.
What makes this cake special is the crumble. On top of the batter you sprinkle a mixture of fresh raspberries, almond shavings and crumbly dough. The raspberries add a fresh, slightly sour touch, while the almonds provide a delicious crunch. During baking, the juices of the raspberries melt with the crumble, creating an irresistibly sweet topping.
The great thing about this cake is that the recipe is simple and leaves little room for error. The combination of soft cake and crispy topping is a success every time. Ideal for anyone who wants to impress without complicated techniques!
More cake recipes
Looking for more cake recipes? How about this delicious pistachio cake or this healthy mango-coconut cake? All great cakes suitable for any Sunday.
What you need:
Cake
250 gr wheat flour
2 tsp baking powder
pinch of salt
250 gr sugar
250 gr butter, at room temperature
1 tsp almond extract
(or vanilla extract if you don't have it)
rind of 1 lemon
5 eggs, at room temperature
Crumble
40 gr wheat flour
50 gr light brown caster sugar
1 tsp cinnamon
25 gr unsalted butter
pinch of salt
225 gr fresh raspberries
35 gr almond shavings
These supplies are for 1 cake
What to do:
1
Preheat the oven to 180°C top and bottom heat and line a springform pan (24 cm) with baking paper. Grease the sides well with butter.
2
We'll start with the cake. Mix the wheat flour with the baking powder and salt and set aside.
3
In another bowl, beat the sugar, butter, almond extract and lemon zest until fluffy with a hand mixer. Then add in the eggs one at a time. Do not add the next egg until the previous egg is completely incorporated.
4
Add the wet ingredients to the dry and gently spat everything together. Pour the batter into the cake pan and set aside.
5
Now make the crumble. Put the wheat flour together with the caster sugar, cinnamon, butter and salt in a bowl and mix with your hands just until crumbs form. Add the almond meal and mix again with your hands.
6
Spread the raspberries over the cake batter and pour the crumble on top. Divide evenly and slide the raspberry-almond crumble cake into the oven for 70 minutes. Is the cake getting too dark halfway through? Then cover it with aluminum foil and finish the baking time. Let the cake cool first in the mold for an hour and then on a wire rack.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
