Raspberries...who could resit their sweet and tangy flavour? I have just picked-up a full punnet in my veggie garden and couldn't wait to put them in the spotlight with this beautiful Almond and Raspberry Crumble cake
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For the Raspberry and Almond cake
- 120 gr flour
- 60g caster sugar
- 60g ground almonds
- 2 eggs
- 125 gr melted butter
- 300 g of fresh (or frozen) raspberries
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the crumble
- 30 g flour
- 40 g butter
- 25 gr brown sugar
- Why not add 1 teaspoon of YIAH Chai spice for something different?
- Some pistachios or almonds
- Icing sugar
- dust of YIAH Cinnamon Twsit with Honey
Preheat the oven to 180 ° C/356 °F
In the bowl of your Thermomachine, put 120g flour, baking powder, sugar, almond powder, vanilla extract, melted butter and eggs.
Mix on speed 2 for 2 minutes.
Pour the preparation in a cake tin and smooth the surface
Spread the raspberries
In the clean Thermo bowl, put 30 grams flour, 40 g of cubbed butter, and brown sugar.
Mix for 40sec on speed 2
Spread the crumble on the raspberries.
Sprinkle with slices almonds or pistachios
Cook for 35mn
When serving, you can sprinkle a little icing sugar or YIAH Cinnamon Twist with Honey
Gourmets might enjoy it warm but it is also absolutely gorgeous once cooled down as all the different flavours come through.
Let me know how you like yours 😊
Feel free to visit my page to find out more about Your Inspiration At Home and order the beautiful products showcased in this receipe: http://emmanuelleroche.yourinspirationathome.com.au/