Raspberry and Apple Streusel Tray Bake Recipe
A rich almond sponge cake topped with pieces of apple, fresh raspberries and a buttery, almond, cinnamon-spiced streusel topping, finished with a generous dusting of icing sugar. Cut into squares or fingers and serve with coffee.
30 Mins
50 Mins
Easy
8 to 10 portions
Image: Le Creuset
Ingredients
Streusel topping- 55g plain flour
- 1 teaspoon ground cinnamon
- 40g butter
- 70g Demerara sugar
- 30g nibbed/chopped almonds
- 115g butter, softened
- 115g light brown muscovado sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 115g plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 55g ground almonds
- 2 dessert apples (300g), peeled, cored and chopped into small diced pieces
- 150g fresh raspberries
- 1 x 26cm stoneware shallow rectangular dish
- A small knob of butter
- 14cm x 33cm strip baking paper
- 2 – 3 tablespoons icing sugar for dusting
Method
Streusel topping
- Sift the flour and cinnamon into a bowl
- Add the butter and rub together until the mixture resembles coarse breadcrumbs.
- Stir in the sugar and almonds and set to one side.
Cake
- Pre-heat the oven 180°C / 350°F / Gas Mark 4 or 160°C for a fan oven
- Cream the softened butter and sugar together in a medium bowl.
- Beat in the eggs and vanilla.
- Sift in the flour, baking powder and cinnamon, add the ground almonds and mix well.
- Spoon the cake mixture into the dish and spread evenly.
- Make a layer with the apple pieces and fresh raspberries, sprinkle over the prepared crumble topping.
- Bake in the centre of the oven for 50 to 55 minutes until golden brown and the centre is firm to the touch.
- Allow to cool before removing from the stoneware dish.
- Cut into squares or fingers and serve with a generous dusting of icing sugar.
