Serves 10-12
For the streusel* topping: 90g plain flour ¼ tsp fine sea salt 60g soft light brown sugar 55g unsalted butter, melted For the cake: 150g plain flour 1¾ tsp baking powder ¼ tsp ground cinnamon ½ tsp fine sea salt 75g ground almonds, toasted 120g sour cream, at room temp 45ml sunflower oil 60ml whole milk, at room temp ½ tsp vanilla extract 90g unsalted butter, at room temp 150g soft light brown sugar 2 large eggs, at room temp 150g raspberries Icing sugar, for dusting
1 Begin by making the streusel topping. Sift the flour, salt and sugar into a bowl and whisk to combine. Gradually add the melted butter while stirring with a fork, until the mixture starts clumping together. Store in the fridge until needed.
2 Preheat the…
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The Simple Things (Digital) - 1 Issue, August 2022