Raspberry Slab Cake
This delicious, moist cake is topped off with a crumble, and raspberries which give it a perfect tart touch!
Ingredients
Cake
250 g butter
1¼ cups sugar
vanilla
3 eggs
1 cup self-raising flour
⅔ cup flour
½ cup ground almonds
pinch of salt
200g raspberries, frozen or fresh
Crumble
½ cup flour
2 tbsp sugar
30 g butter, diced
1/3 cup sliced almonds
Method
Preheat the oven to I80°C. Grease a 22 cm square cake tin and line with baking paper.
Using an electric mixer, beat the butter, sugar and vanilla together until pale and fluffy.
Add the eggs, one at a time.
Gently fold in the flours, ground almonds, and salt.
Spread the mixture into the prepared tin and top with raspberries.
To make the crumble, add the sugar and flour in a small bowl. Rub in the butter with your fingertips then add the almonds. Set aside.
Sprinkle the almond topping over the raspberries. Bake for about 45-50 min or until a skewer inserted into the centre comes out clean.
Allow to cool before slicing.
