A moist, fruity cake that can also be eaten warm as a pudding.
Raspberry Crumble Cake
200g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
100g of vanilla sugar (or caster sugar plus vanilla extract)
2 eggs, lightly beaten
150g plain yoghurt
About 400g raspberries
50g flaked almonds
50g white chocolate, cut into small chunks
50g plain flour
To make the base, put the flour, baking powder and bicarb into a bowl and rub in the butter. Stir in the sugar, followed by the yoghurt and eggs. Spoon the mixture into a lined baking tin about 18 x 28 cms (brownie depth rather than shallow swiss roll tin) and lightly smooth the surface.
For the topping, scatter the raspberries evenly over the top (I add sliced peach if raspberries are in short supply) with the almonds and white chocolate dotted in between.
Rub the butter into the flour, stir in the sugar and scatter the clumpy, buttery mixture over the rest.
Bake for about 35 minutes at 160C in a fan oven. Cool on a wire rack.