FoodA family tradition: Best raspberry crumb cake recipe unveiled

A family tradition: Best raspberry crumb cake recipe unveiled

I rub my hands excitedly when the first raspberries appear because I know it's time for one of my favourite cakes. The raspberry cake with a crumbly base combines all the best flavours.

Raspberry tart on shortcrust pastry

Images source: © Delicacies

Ewa Malinowska

18 July 2024 16:53

The best dessert recipe is a crumbly, sweet cake contrasted with raspberries and topped with a crumble. My mum used to bake it this way, and now I've taken over and prepared my loved one's favourite dessert. The recipe is straightforward, and preparation is quick. It's perfect for a summer afternoon as a complement to coffee or tea.

Raspberry cake with a crumbly base

This recipe works every time, so it's great for those just starting their baking adventure. A crumbly cake layered with raspberries and topped with a crumble will tempt anyone. Although fresh fruit is best, you can return to this recipe using frozen raspberries in the winter. It's an all-year-round cake, ideal for any occasion.

When it appears on the table, everyone immediately grabs a plate. I advise you to hurry when eating because the raspberry cake with a crumbly base disappears quickly.

Ingredients:

Cake:

400 grams of plain flour,
1 teaspoon baking powder,
225 grams of butter,
140 grams of sugar,
2 eggs,
1 teaspoon vanilla extract,
a pinch of salt

Other ingredients:

700 grams of raspberries,
1 teaspoon potato starch,
30 grams of sugar.

Instructions:

Step 1. Combine the plain flour, sugar, baking powder, vanilla extract, and eggs in a bowl. Add the cubed butter and knead the dough. I use a mixer with hook attachments for this, but it can also be done by hand. Form a ball, wrap it in cling film, and refrigerate for an hour.

Step 2. Press half of the dough into the base of a baking tray lined with parchment paper. Preheat the oven to 175°C and partially bake it for 10 minutes.

Raspberry pie on shortcrust pastry© Deliciousness

Step 3. Wash the raspberries, dry them well, and transfer them to a bowl. Add the potato starch and shake to coat the fruit well. Place the raspberries on the partially baked base and sprinkle with sugar.