Raspberry & lemon crumble cake

Step by Step

Step 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.

Step 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.

Step 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.