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Welsh Rasberry Crunch Cake
Rasberry crumble topped sponge |
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1 mug of rasberrys (fresh or frozen)
1 packet crumble mix
4 oz margarine
4 oz caster sugar
4 oz self raising flour
2 medium eggs
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Mix the margarine with the sugar, then whisk in the eggs until you have a creamy texture.
Sieve and fold in the flour.
Line your cake tin with baking paper.
Put 3/4s of the sponge mixture in the cake tin and spaciously dot some rasberries on top of it.
Using the rest of the sponge mixture - cover the rasberries.
Use enough crumble mix to cover the top of the sponge about 2mm. Then dot 1 layer of rasberries evenly over the top of the crumble. Use the rest of the crumble to cover these rasberries.
Bake in the oven (fan assisted)
170 deg C for 30-35 mins or until sponge mixture becomes firm.
Wait to cool before serving.
Absolutely delicious.
©2007 Wendy Mcloughlin
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Preparation Time: 10-15 mins |
Serves: 8-10 people |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Wendy Mcloughlin
United Kingdom |
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| This recipe has been viewed 3528 times. |
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