Sue Cullinane's Raspberry Almond Crumble Squares

115g/4oz butter

175g/6oz caster sugar

1 egg

280g/10oz self-raising flour

125ml/4floz milk

200g/8oz raspberries (fresh or frozen)

Icing Sugar to dust

Crumble

50g/2oz butter

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)

Crumble

Mix sugar, flour and lemon zest together, rub in the butter, until it resembles coarse breadcrumbs.  Add flaked almonds and mix gently.  

Cake

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.