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Welsh Rasberry Crunch Cake
Rasberry crumble topped sponge
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

 

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

Preparation Time: 10-15 mins Serves: 8-10 people
Recipe Origin: United Kingdom
Submitted by:
Wendy Mcloughlin

United Kingdom
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