Sue Cullinane's Raspberry Almond Crumble Squares
Delicious with raspberries or any fresh or frozen berries you have.
175g/6oz caster sugar
280g/10oz self-raising flour
200g/8oz raspberries (fresh or frozen)
Icing Sugar to dust
115g/4oz caster sugar
85g/3oz plain flour
Finely grated zest 1 lemon
25g/1oz flaked almonds
Preheat oven 180C/fan 160C
Line 28 x 18cm/12 x 7 inch cake tin (or square tin 23cm/9in or 25cm/10in round tin)
Mix sugar, flour and lemon zest together, rub in the butter, until it resembles coarse breadcrumbs. Add flaked almonds and mix gently.
Cream the butter until light and fluffy, Add the sugar and beat mixture until light and fluffy. Whisk in the egg and fold in flour and milk until thoroughly combined. Spoon the mixture into the tin, spread out evenly and sprinkle the raspberries over the top.
Spread crumble on top of cake mixture.
Bake for 45 minutes until the topping is golden and the raspberries soften. Leave to cool in the tin. When cool lift the cake out and cut into squares.
Dust with icing sugar to decorate.