Oven Baked Raspberry Crumble Cake
- Servings : 8
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
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- 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
In a large mixing bowl,combine the butter and caster sugar. Beat until creamy,than stir in beaten egg.
Grease round springform cake pan with butter and line base with baking parchment.
In another mixing bowl,combine all-purpose flour,baking powder and cinnamon. Mix well,then fold a few tablespoons into the creamed mixture.
Add the remaining flour mixture and mix in using your fingertips to form a crumb. Place the low grilling rack in the halogen oven.
Set turbo oven temperature to 347°F(175°C).
Place half of crumb mixture in the prepared pan and spread with raspberry jam. Sprinkle over fresh raspberries.
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.
Remove oven baked raspberry crumble cake from the halogen oven. Leave to cool on a wire rack.
Once cool,carefully remove the cake from the pan. Serve warm,dusted with icing sugar and topped with a few fresh raspberries.