Raspberry Crumble Ring Cake
Prep: 30 mins
Cook: 60 mins
Servings: 10
This Raspberry Crumble Ring Cake is sure to be a hit at your next celebration. The light cake base is filled with raspberries and is topped with an almond crumble that melts in your mouth.
Ingredients
Method
- Preheat oven to 180°C. Grease a deep (10cm) 20cm tube pan with removable base.
- Beat butter, sugar, rind and paste in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add combined sifted dry ingredients and milk; beat on low speed until just combined. Increase speed to medium; beat for 1 minute or until mixture is smooth and paler in colour. Spoon mixture into pan; smooth surface.
- Bake cake for 20 minutes.
- While the cake is baking, make the almond crumble topping. Combine flour, ground almonds and sugars in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Add oats and flaked almonds; press mixture together with your fingers to create large uneven lumps.
- Working quickly, scatter raspberries over cake, pushing them lightly into the mixture; sprinkle with topping.
- Bake cake a further 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar.