Raspberry Cake with Lemon Crumble

Neuza Costa

18 September, 2024

This cake, with the acidity of raspberries and the crunch of the crumble, is extremely indulgent. Perfect for any occasion.
You can substitute raspberries with blueberries, blackberries, or a combination of the three.
Lemon zest can be used instead of lemon aroma.
You can also make individual portions in muffin forms, which would only require half the baking time.

Ingredients

• 250 g (8.8 oz) of fresh raspberries
• 150 g (5.3 oz) of brown sugar
• 80 g (2.8 oz) of butter, at room temperature
• 4 large eggs
• 125 g (4.4 oz) of natural Greek yogurt
• 1 teaspoon of vanilla extract
• Zest of 1 lemon
• 200 g (7 oz) of T65 fine wheat flour with leavening
• 1 teaspoon of baking soda
• 70 g (2.5 oz) of butter, at room temperature (crumble)
• 60 g (2.1 oz) of brown sugar (crumble)
• 80 g (2.8 oz) of T55 wheat flour (crumble)
• 1 teaspoon of lemon flavor (crumble)
• A 24 cm (9.5 inch) round baking pan, greased and floured (crumble)

Instructions

1. 1
   Make the cake:
   In a bowl, combine the sugar, butter, and vanilla extract.
   Beat until the sugar is well mixed with the butter.

   Mark as done
2. 2
   Separate the eggs into yolks and whites.

   Mark as done
3. 3
   Add the yolks one at a time to the sugar and butter mixture, beating well after each addition.
   Add the lemon zest and yogurt.
   Beat until the mixture is smooth.

   Mark as done
4. 4
   Whip the egg whites until stiff peaks form.

   Mark as done
5. 5
   Gradually fold the sifted flour and whipped egg whites into the cream mixture.
   Gently fold them in with a spoon.
   On the last addition of flour, also incorporate the baking soda.

   Mark as done
6. 6
   Pour the batter into the prepared pan.
   Evenly spread the washed raspberries over the top.

   Mark as done
7. 7
   Make the crumble:
   In a bowl, combine the butter, sugar, and lemon flavor.
   Using a pastry blender, mix the butter and sugar well.
   Gradually add the flour and knead until it forms a crumbly texture.

   Mark as done
8. 8
   Sprinkle the crumble over the raspberries and the cake batter.

   Mark as done
9. 9
   Bake in a preheated oven at 180°C (356°F) for 1 hour.
   After baking, remove the cake from the oven, unmold, and let it cool.

   Mark as done
10. 10
    Once cooled, you can dust with powdered sugar.

    Mark as done

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