Oven Baked Raspberry Crumble Cake

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

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Oven baked raspberry crumbled cake. Delicious dessert baked in a halogen (turbo) oven.


  • 3/4 cup butter at room temperature,plus extra for greasing
  • 3/4 cup caster sugar
  • 1 large egg,beaten
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1¼ cups (310 ml) raspberry jam
  • 1/2 cup fresh raspberries,plus extra for serving
  • 1/2 cup ground hazelnuts
  • icing sugar ,for dusting
  • light cream,to serve


Step 1

In a large mixing bowl,combine the butter and caster sugar. Beat until creamy,than stir in beaten egg.

Step 2

Grease round springform cake pan with butter and line base with baking parchment.

Step 3

In another mixing bowl,combine all-purpose flour,baking powder and cinnamon. Mix well,then fold a few tablespoons into the creamed mixture.

Step 4

Add the remaining flour mixture and mix in using your fingertips to form a crumb. Place the low grilling rack in the halogen oven.

Step 5

Set turbo oven temperature to 347°F(175°C).

Step 6

Place half of crumb mixture in the prepared pan and spread with raspberry jam. Sprinkle over fresh raspberries.

Step 7

Mix the remaining crumb mixture with ground hazelnuts,then sprinkle this over fruit. Place in the turbo oven,adding an extension ring if your oven browns quickly. Cook for 30-40 minutes,until golden.

Step 8

Remove oven baked raspberry crumble cake from the halogen oven. Leave to cool on a wire rack.

Step 9

Once cool,carefully remove the cake from the pan. Serve warm,dusted with icing sugar and topped with a few fresh raspberries.

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